Lamb with Bamboo Shoots

Lamb

Lamb with Bamboo Shoots
Ingredients:
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

Preparation:
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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