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Tibetan Lamb


Tibetan Lamb
1 pound boneless leg of lamb, sliced thinly
1 leek, rinsed and cut in half the long way, then cut into two-inch pieces
1 chili pepper seeded and cut into small cubes
1 Tablespoon fermented black beans, mashed
2 cloves fresh garlic, peeled and chopped
3 slices fresh ginger, minced
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
2 Tablespoons water chestnut flour
½ teaspoon each salt, ground pepper, and granulated sugar
1 Tablespoon bouillon powder
2 Tablespoons sesame oil
2 Tablespoons Chinese rice wine
2 Tablespoons vegetable oil
6 sprigs fresh coriander, cut into half-inch pieces
1. Mix lamb, leek, chili pepper, black beans, garlic, ginger, soy and oyster sauces, and the water chestnut flour, salt, pepper, sugar, bouillon powder, sesame oil, and rice wine and let rest for one hour in the refrigerator or another cold place.
2. Heat a wok or pan, add the vegetable oil, then the lamb mixture and stir-fry for two minutes. Next, add the coriander and stir for another minute, then put everything into a pre-heated serving bowl or on platter and serve hot.

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