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August 2018

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Lamb Slivers In Pungent Sauce Recipe

Lamb Slivers In Pungent Sauce recipe and other stir fry recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb Slivers In Pungent Sauce recipe  PDF


1 lb Lamb meat (shoulder or leg)
2 tb Sherry
1/4 ts Salt
1/2 ts Cornstarch
1/2 c Peanut oil
4 Scallions
1/2 lg Bell pepper
1 Clove garlic, minced
1 ts Fresh ginger, minced
1/2 c Stock
1 tb Thin soy sauce
1/2 tb Dark soy sauce
1/2 ts Sugar
1/2 tb Cider vinegar
Preparation: Cut lamb across grain in slivers about 2 long. In bowl, sprinkle lamb with salt and amp cornstarch rub into meat add sherry. Marinate lamb for 15 minutes. Trim and amp cut scallions in 2 pieces. Halve, core and amp slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar reserve. Cooking: Heat peanut oil in wok to deep fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer and amp reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions and amp bell pepper. Stir fry for 30 seconds add garlic and amp ginger. Keep stir frying. When pepper turns bright green, add stock mi ture. Stir until liquid boils and reduces slightly. Add lamb. Stir fry until lamb is hot. Serve.

Lamb Slivers In Pungent Sauce recipe and other stir fry recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
513 people have voted
Last Reviewed on 2018-08-17



Friday, Aug 17 2018 Download & Print Lamb Slivers In Pungent Sauce recipe  PDF   Stir Fry recipes RSS   New

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