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Stir-fried Lamb with Cumin


Stir-fried Lamb with Cumin
1/2 pound lamb loin, sliced
1/2 Tablespoon Chinese rice wine
2 teaspoons dark soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch
2 Tablespoons minced onion
2 stalk of Chinese celery (or one of American celery)
1 to 2 hot red peppers
3 Tablespoons vegetable oil
1 Tablespoon dark soy sauce
1/2 teaspoon cumin powder
1. Mix lamb with rice wine, two teaspoons of dark soy sauce, sugar, and cornstarch, and let the meat mixture rest half an hour.
2. Cut celery stalks into small pieces, seed and then mince the chili peppers.
3. Heat wok or fry pan and add oil, then stir-fry the lamb until most of the pink color is gone. Drain and remove from the pan, and set it aside.
4. Reheat remaining oil in wok or pan and stir-fry the onions, celery, and pepper pieces for half minute, then add the tablespoon of soy sauce, two tablespoons of water, and the cumin. Then return meat and stir-fry one minute until evenly mixed. Serve.

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