CHINESE COOKING: This is a traditional dish that is on the menu of most Chinese restaurants. It is easy to reproduce it at home.

LAMB WITH GREEN ONION OR LEEKS葱爆羊肉:



12 oz. lamb

½ tbsp. julienne green onion and ginger

¼ cup each of finely-julienne carrots, celery, bamboo shoots and green pepper


seasoning:

1 tbsp. each rice wine (or dry sherry) & dark soy sauce
1/8 tsp. black pepper
½ tbsp. tapioca starch
2 tbsp. water


sauce:

1 ½ tbsp. dark soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
1 tsp tapioca starch mixed with 1 tbsp. water



Cut lamb into thin slices and transfer to a glass bowl. Add in marinating ingredients and toss meat well to coat. Let stand 30 minutes.

In wok or large non-stick saucepan, heat 2-3 tbsp. cooking oil over high heat until very hot. Stir-fry lamb until almost cooked; then remove with a slotted spoon. Keep warm.

Wipe saucepan clean, add in 1 tsp. oil and heat until hot. Cook ginger, green onion, carrot, bamboo shoots, celery and peppers together for 2-3 minutes, then return lamb to the pan, and toss well together, Mix sauce ingredients together and add into meat mixture. Toss well to mix and cook until sauce thickens. Serve right away.



NOTE: ½ cup leeks--white parts only, cut diagonally into ½-inch strips--can be used in place of carrot, celery, green pepper and bamboo shoots.