Stir-Fried Lamb With Vegetables
chinese, lamb
2/3 lb leg of lamb, slivered
1 tablespoon rice wine
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoon water
1/2 tablespoon cornstarch
3 cup oil for frying
1/2 tablespoon scallion, shredded
1/2 tablespoon fresh ginger, shredded
1/4 cup bamboo shoot, in julienne
1/4 cup carrots, precooked, in
1 julienne
1/4 cup green pepper, in julienne
1/4 cup celery, in julienne
1 1/2 tablespoon soy sauce
1/4 teaspoon msg
1/2 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon water
1 teaspoon cornstarch
Mix lamb with next 5 ingredients and allow to marinate 20 min at least.
Heat oil for deep frying. Fry lamb just until it is no longer red.
Remove and drain. Remove all but 4 T oil from the pan. Fry scallion and ginger in it until fragrant; then add all the vegetables together and stir-fry 1 min or so. Add lamb slivers and toss.
Mix the remaining ingredients and pour them in. Toss, heat through, and serve.
(Wei-Chuan; attributed as Cantonese)
From: Michael Loo Date: 09 Mar 97 National Cooking Echo Ä
Yield: 1 servings