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Lamb and Scallions


Lamb and Scallions
3/4 pound boneless lamb loin, thinly sliced, each slice cut into one-inch cubes
3 scallions, cut into two inch pieces
1 egg white
2 Tablespoons dark soy sauce
2 Tablespoons hoisin sauce
2 Tablespoons cornstarch
2 Tablespoons Chinese rice wine
2 Tablespoons vegetable oil
2 large cloves fresh garlic, slivered
3 slices fresh ginger, slivered
2 Tablespoons sesame oil
½ cup coarsely chopped coriander
3 Tablespoons chicken broth
1. Mix lamb slices with scallions, soy and hoisin sauces, cornstarch and rice wine. Let this rest half an hour, then stir it once or twice.
2. Next, heat wok or fry pan, add oil then the garlic and ginger and in one minute, after mixing the meat and the egg white, add the lamb mixed with the soy sauce and cornstarch, and stir-fry for two minutes. Now add the garlic and the ginger, then the sesame oil and coriander and stir-fry one minute. Now add the broth and stir well, and it will thicken. Put this into a pre-heated bowl, and serve.

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