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Lamb, Long Beans, and Cumin


Lamb, Long Beans, and Cumin
1/2 pound lamb shoulder, sliced thin then cut into half-inch widths
1 Tablespoon Chinese rice wine
1 Tablespoon cornstarch
1/2 egg white
2 Tablespoons vegetable oil
1/2 onion, cut into slices
1 red chili pepper, seeded and slivered
4 stalks Chinese celery, cut into half-inch pieces
1/4 pound long beans, ends removed, cut into half-inch pieces, and blanched for one minute
1/2 sweet red pepper, seeded then cut into thin slices
2 teaspoons whole cumin
1 Tablespoon mushroom soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1. Mix lamb, rice wine, cornstarch, and egg white, and let marinate for half an hour.
2. Heat a wok or fry pan, then add vegetable oil and after ten to fifteen seconds, add onion and stir-fry for one minute before adding chili pepper pieces, celery, sweet red pepper, and long bean pieces. Stir-fry for another minute, add the lamb mixture and the cumin and stir-fry another minute.
3. Mix soy sauce, cornstarch, sugar, and salt, and add to the wok or fry-pan and stir-fry one minute, then serve.

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