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Lamb with Herbs


Lamb with Herbs
2 Tablespoons corn oil
1 cup Chinese chives, cut in half-inch pieces
½ cup coriander leaves, coarsely chopped
1 pound lamb loin, slivered
½ cup rendered chicken fat
3 Tablespoons cornstarch
2 Tablespoons dark soy sauce
1 Tablespoon mushroom soy sauce
1/4 cup canned ginkgo nuts
1 to 3 Tablespoon chili paste with garlic
1 pound baby carrots, peeled, each angle cut, put in boiling water for three minutes, then drained

1. Heat a wok or fry pan, add the corn oil, and stir=fry the chives and the coriander leaves for one minute.
2. Mix lamb and cornstarch, and fry this in the rendered chicken fat for two minutes,, then drain and discard or use this fat for another use, then mix it with the dark and mushroom soy sauces, stir in the gingko nuts and the chili paste well, then add the carrots.
3. Now, mix herbs, the lamb mixture, and the carrots and stir-frying an additional two minutes. Then transfer everything to a pre-heated bowl and serve.

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