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Carrots and Ginger

Vegetables, also Vegetarian Foods

Carrots and Ginger
1 Tablespoon lard or oil
1/4 pound boneless lamb, cut into thin strips
3 Tablespoons fresh ginger, cut into thin strips
½ pound carrots or another root vegetable, peeled and slivered
½ teaspoon salt
1 Tablespoon soy sauce or sauce above made for meat
1. Heat a wok or fry pan, add the lard or oil and the meat, and stir only until the meat loses its pink color.
2. Now add the ginger, carrots or the other root vegetable, the salt and salt and the sauce, and stir until the vegetables start to get soft. Serve hot, warm, or at room temperature.

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