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10 small lamb chops
1 teaspoon seaweed powder or ground tea or a mixture of both
1 small clove garlic, peeled and minced
2 teaspoons cornstarch
3 Tablespoons Chinese sa cha sauce
1 Tablespoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
3 Tablespoons vegetable oil
2 Tablespoons cornstarch
2 Tablespoons chicken or lamb broth
1. Sprinkle the lamb chops with a little water.
2. Mix seaweed and/or tea powder, minced garlic, the two teaspoons of cornstarch,, and the barbecue and soy sauces, sugar and salt, and toss with the lamb chops. Let rest twenty minutes, then remove the chops, and reserve any remaining liquid.
3. Heat wok or fry pan, add the oil, and fry the chops until pink inside or until done as desired. Put the chops in a circle on a serving platter, overlapping them.
4. In small pot, heat the cornstarch, broth, and reserved marinade, simmer two minutes or until thick. Pour over the chops, and serve.