Lamb Stir Fry
(Wok Craft, Charles and Violet Schafer, Yerba Buena Press, 1972)
1 cup lamb, cut in bite size pieces
1 tablespoon soy
1 tablespoon sherry
1/2 tsp salt
2 tablespoons oil
3 spring onions, quartered lengthwise and cut in 1 inch sections
1/4 cup bamboo shoots, cut matchstick size
Marinate lamb in soy, sherry and salt. Heat oil in wok and brown onions. Add lamb and bamboo shoots and stirfry 2-4 minutes. Serve at once. This dish goes very fast. Nice with rice or try it with Armenian boulgour for a change.
No comments:
Post a Comment