Lamb shreds with cellophane noodles
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Lamb shreds with cellophane noodles
  Lamb    Noodles    Chinese  
Last updated 6/12/2012 1:21:39 AM. Recipe ID 53967. Report a problem with this recipe.
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      Title: Lamb shreds with cellophane noodles
 Categories: Main dish, Meat/lamb, Ethnic, Chinese
      Yield: 4 Servings
 
    1/2 lb Leg of lamnb; boned
      1 tb Soy sauce
      1    Eggwhite
    1/4 ts Hot pepper oil
      1 ts Salt
      1 ts Cornstarch
      1 oz Cellophane noodles; dry
      1 c  Peanut oil plus 2 tb
 
  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
 




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Recipe ID 53967 (Apr 03, 2005)

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