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Recipe by: markoussia
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See below ingredients and instructions of the recipe
1 lb Lamb meat (shoulder or leg) 1 tb Thin soy sauce
1 Clove garlic, minced 1/2 c Peanut oil
2 tb Sherry 1/2 tb Dark soy sauce
1 ts Fresh ginger, minced 4 Scallions
1/4 ts Salt 1/2 ts Sugar
1/2 c Stock 1/2 lg Bell pepper
1/2 ts Cornstarch 1/2 tb Cider vinegar
Preparation: Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim cut scallions in 2" pieces.
Halve, core 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
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 bell pepper. Stir-fry for 30
seconds; add garlic ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
Submitted By HELEN PEAGRAM On 12-08-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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