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Lamb and Beancurd Stick


Lamb and Beancurd Stick
1/4 pound beancurd sticks
4 Tablespoons corn oil
1 pound lamb loin, thinly sliced
6 slices fresh ginger
2 scallions, cut into two-inch pieces
4 cloves garlic, sliced
1/4 teaspoon each of sugar and salt
1 teaspoon mushroom soy sauce
1 teaspoon dark soy sauce
1 teaspoon thin soy sauce
1/4 cup canned water chestnuts, sliced
1/4 cup straw mushrooms, cut in half the long way
3 Tablespoons cornstarch mixed with a like amount of cold water
1. Deep fry beancurd sticks in oil until crispy, then drain them and soak in cold water for one hour. Reserve two tablespoons of the oil and set it aside, Cut the beancurd into two-inch lengths, and set it aside.
2. Blanch the lamb in boiling water, then drain, and set the meat aside and discard the water.
3. Heat the reserved oil and stir-fry the ginger, scallions, and garlic for half a minute. Then add the sugar, salt, all three say sauces, and 1/4 cup water and bring to the boil. Immediately thereafter, add the meat, beancurd pieces, water chestnuts, and mushrooms. Reduce the heat and simmer covered for half an hour.
4. Add the cornstarch mixture and bring to the boil and stir until thickened and clear, then serve.

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