What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6971699 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Lamb with Vegetables


Lamb with Vegetables
1 pound boneless lamb leg or loin
2 Tablespoons cornstarch
1 eggplant, about half pound, cut into one-inch cubes
2 large celery ribs, cut into half-inch angle-cut slices
3 garlic cloves, peeled and smashed
1 cup soaked shiitake mushrooms, stems removed and discarded, cut into half-inch cubes
10 large button mushrooms, cut into half-inch cubes
1 cup vegetable oil
1 bunch watercress, cut into one-inch sections
1. Mix lamb, scallion, egg white, soy sauce, cornstarch, and the rice wine and set aside for half an hour. Next drain and set this liquid aside.
2. Mix eggplant, celery, garlic, and all mushrooms and set these aside separately.
3. Heat a wok or large pan add the oil, then fry the lamb for one minute, and remove to a strainer.
2. Next, add the vegetables and fry them for two minutes until browned, then return the lamb to the wok or pot, add the watercress and stir-fry for one minute, add two tablespoons of the liquid, stir-fry one more minute, then put the meat and vegetables into a pre-heated dish or bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720