Recipe - Lamb With Five-Spice And Green Onions

1 pound Lean, boneless lamb
Shoulder
Three fourths teaspoon Chinese fivespice powder
1 Clove garlic minced
2 tablespoon Soy sauce
1/3 cup Dry sherry
2 tablespoon Salad oil
1 teaspoon Cornstarch
1 tablespoon Water
7 Green onions cut or sliced up

1. Cut lamb into thin slices and then cut in bitesized pieces. Mix lamb
with fivespice powder, garlic, soy sauce, and sherry; cover and
refrigerate 1 to 4 hours. Drain meat, reserving marinade.

2. Heat oil in a large heavy frying pan or wok. In it cook lamb, about half
at a time, turning and stirring until it is just browned. Remove pan from
heat; return all the cooked lamb to the pan. Blend corn starch and water
into reserved marinade; add to meat.

3. Return to heat and cook. stirring until sauce is thickened. Stir in
green onions. Serve immediately.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip