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Ingredients
1 pound lean, boneless lamb shoulder, sliced thin in 1-inch wide strips
Marinade:
2 tablespoons oyster sauce
3 green onions, chopped
1 tablespoon chili sauce freshly ground black pepper to taste
2 tablespoons peanut oil
1/2 teaspoon salt
3 cloves garlic, diced fine
Garnish:
2 cups iceberg lettuce, shredded as for tacos
3 green onions, chopped
1 tablespoon sesame oil
Direction:
Mix the marinade and soak the meat in same for 30 minutes. Heat a wok and add the oil, salt, and garlic. Chow just until the garlic begins to change color and then add 1/2 of the marinated meat. Chow over very high heat done to your taste. Remove to a warm plate and chow the second half. Serve over the lettuce and add the onion and sesame oil garnish.
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