Recipe - Lamb With Ginger

10 ounce Sliced lamb
Marinade
Peanut oil
15 sl Gingerroot; 3/4inch
15 3/4" pieces green onions
1 teaspoon Tabasco sauce or Szechwan
hot sauce
One half teaspoon Accent
1/3 teaspoon Salt
1/3 teaspoon Sugar
One fourth teaspoon Sesame oil
One fourth teaspoon White pepper
One half cup Rice wine
1 teaspoon Cornstarch dissolved in
One fourth cup Cold water

MARINADE
1 teaspoon Light soy sauce
1 teaspoon Rice wine
1 tablespoon Cornstarch
1 Clove garlic; finely crushed
One fourth teaspoon Sugar
One half teaspoon Salt
One half teaspoon Accent

Cut the slices of lamb into strips and toss thoroughly in the Marinade.
Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of
4 inches. Heat until almost smoking. Add the lamb and deepfry, stirring
constantly, until meat is no longer pink, about 3 minutes. Immediately
remove wok from heat. Gently empty into a strainer placed over a deep metal
bowl. Allow frying oils to drain. Return wok to high heat and add about 1
tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb,
ginger, green onions and the following six seasonings. Stirfry about 45
seconds. Add the rice wine and cook about 1 minute longer. Stir in the
dissolved cornstarch until the sauce thickens. Remove from heat and serve
at once. MARINADE: Mix all ingredients together until thoroughly combined.
Refrigerate until ready to use.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.