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Lamb Hunan II


Lamb Hunan II
½ pound lamb sirloin, cut against the grain into one-quarter-inch slices, each then cut in four
1 egg white
2 Tablespoons cornstarch
½ teaspoon coarse salt
2 Tablespoons dry sherry or Chinese rice wine
2 Tablespoons thin soy sauce
1 Tablespoons Chinese black vinegar
½ teaspoon ground black pepper
2 large cloves fresh garlic, chopped
2 Tablespoons chicken stock
2 Tablespoons vegetable oil
3 dried hot peppers, seeded and cut into strips
2 scallions, white parts, only, sliced at an angle
1. Mix meat, egg white, cornstarch, and the salt. Then toss the meat mixture with the wine, soy sauce and the vinegar, the garlic and the chicken stock and set this aside.
2. Heat a wok or fry pan then add vegetable oil and when hot, add the meat mixture and stir-fry for half a minute before adding the hot chili peppers and scallions. Stir-fry for one more minute, then serve on a pre-heated platter.

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