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Lamb with Bamboo Shoots


Lamb with Bamboo Shoots
4 Tablespoons vegetable oil, separated in half
10 baby lamb chops
5 cloves fresh garlic, peeled and smashed
10 scallions
1 cup chicken stock
1 Tablespoon dark soy sauce
1 Tablespoon chili paste with garlic
1/4 cup Chinese white wine
1 teaspoon five-spice power
6 ounces canned bamboo shoot slices
8 ounces rice noodles, cooked in boiling water until soft, the drained and used when done

1. Heat half the oil in wok or large fry pan, add the lamb chops and brown each on both sides, then remove them to a plate.
2, In another wok or fry pan, add the other half of the oil and stir-fry the scallions and smashed garlic, and remove from the heat.
3. Mix the chicken stock, soy sauce, chili paste, white wine and five-spice powder, and put this in the first wok, return the lamb chops, add the scallion mixture, and cover the pan and simmer for one-half an hour or until the lamb chops are tender.
4. Add the bamboo shoots and stir until heated through.
5. Put the cooked rice noodles in a pre-heated casserole, add the lamb chop mixture and simmer until hot, then serve.

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