| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats | 1 | Servings |
INGREDIENTS
| 2 | lb | Lean lamb or mutton |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | t | Ground ginger |
| 2 | T | Finely grated orange rind |
| 1 | t | Salt |
| 1 | Stock or water | |
| 1 | T | Cornstarch |
INSTRUCTIONS
Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours. Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened. busted by sooz Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 436
Calories From Fat: 153
Total Fat: 17.1g
Cholesterol: 30.9mg
Sodium: 6955.3mg
Potassium: 783.3mg
Carbohydrates: 52.7g
Fiber: 3.4g
Sugar: 2.9g
Protein: 14.4g