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Honeyed Lamb


Honeyed Lamb
1 pound boneless lamb, cut into half-inch slices
2 Tablespoons hoisin sauce
2 teaspoons sesame oil
2 Tablespoons Chinese rice wine
1 Tablespoon ginger juice
2 Tablespoons honey
1 Tablespoon black vinegar
1 Tablespoon soy sauce
1 Tablespoon cornstarch
2 Tablespoons corn oil
1. Mix lamb, hoisin sauce, sesame oil, rice wine, ginger juice, honey, vinegar, soy sauce, and cornstarch and cover and refrigerate overnight, turning three or four times. Remove lamb and reserve its marinade.
2. Pre-heat wok, add oil and fry lamb, turning it often to cook evenly, for two or three minutes. Remove lamb and then discard any oil in the wok, returning the lamb and all reserved marinade and continue to stir-fry cooking another three minutes, then serve. If wok seems too dry, can add one or two tablespoons of water for the last stir-fry period.

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