Lamb Shreds With Cellophane Noodles Recipe
Recipe Ingredients
1/2 lb leg of lamnb, boned
1 tbsp soy sauce
1 eggwhite
1/4 tsp hot pepper oil
1 tsp salt
1 tsp cornstarch
1 oz cellophane noodles, dry
1 cup peanut oil plus 2 tb
Recipe Preparation
Slice lamb into thin matchlike shreds. Mix with egg white, 1/2 the
salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut
oil in a skillet or wok. Quickly stir-fry the lamb for about 2
minutes. Add the soy sauce and pepper oil. Mix well and place on
warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the
cellophane noodles for a second or two. Do not burn. Drain on paper
towels. Sprinkle with remaining salt ad place at ends of lamb shreds.
Formatted by Lisa Crawford, 4/6/96
Servings: 4
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