Lamb with Ginger
| Yield: | 6 Servings |
| Categories: | Meat |
| 10 | oz | Sliced lamb |
| Marinade | ||
| Peanut oil | ||
| 15 | sl | Gingerroot; 3/4-inch |
| 15 | 3/4" pieces green onions | |
| 1 | ts | Tabasco sauce or Szechwan hot sauce |
| 1/2 | ts | Accent |
| 1/3 | ts | Salt |
| 1/3 | ts | Sugar |
| 1/4 | ts | Sesame oil |
| 1/4 | ts | White pepper |
| 1/2 | c | Rice wine |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Cold water |
| MARINADE | ||
| 1 | ts | Light soy sauce |
| 1 | ts | Rice wine |
| 1 | tb | Cornstarch |
| 1 | Clove garlic; finely crushed | |
| 1/4 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Accent |
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