| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean, boneless lamb |
|
|
Shoulder |
| 3/4 |
ts |
Chinese five-spice powder |
| 1 |
|
Clove garlic — minced |
| 2 |
tb |
Soy sauce |
| 1/3 |
c |
Dry sherry |
| 2 |
tb |
Salad oil |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 7 |
|
Green onions — sliced |
INSTRUCTIONS
1. Cut lamb into thin slices and then cut in bite-sized pieces. Mix lamb
with five-spice powder, garlic, soy sauce, and sherry; cover and
refrigerate 1 to 4 hours. Drain meat, reserving marinade.
2. Heat oil in a large heavy frying pan or wok. In it cook lamb, about half
at a time, turning and stirring until it is just browned. Remove pan from
heat; return all the cooked lamb to the pan. Blend corn starch and water
into reserved marinade; add to meat.
3. Return to heat and cook. stirring until sauce is thickened. Stir in
green onions. Serve immediately.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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