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Lamb Hunan I


Lamb Hunan I
1 pound lamb loin sliced in half-inch slices or use lamb ribs
5 Tablespoons hoisin sauce
3 Tablespoons plum wine
6 cloves fresh garlic, peeled and cut into quarters
5 slices fresh ginger, each one smashed
½ teaspoon chili pepper flakes
1 cup dry-roasted peanuts, coarsely chopped
1 cup beef broth
3 Tablespoons cornstarch
1. Heat lamb in a 450 degree F oven on a metal plate for seven minutes, Remove and mix with the hoisin sauce, plum wine, garlic, ginger, and chili pepper flakes and put this into a preheated wok or a deep pan.
2. Then, stir-fry it for one minute, add the peanuts and broth, and bring this to the boil. Add the cornstarch mixed with a like amount of cold water and stir until thickened; then serve.

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