2 tablespoons hoisin sauce
4 teaspoons granulated sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 small clove garlic, finely chopped
1/4 teaspoon pepper
1 pound American Lamb leg, cut into 1/4-inch thin strips, 2 inches long
1 tablespoon peanut oil
oil for frying rice sticks
1 1/2 cups rice sticks (mai fun)
Servings: 4
1. In medium bowl, combine hoisin sauce, sugar, soy sauce, cornstarch, sesame oil, rice wine vinegar, garlic and pepper. Add lamb and toss to coat. Cover, refrigerate and marinate for 1 hour.
2. To make rice sticks, heat 1-inch oil in large skillet. Drop in rice sticks. They will puff immediately. Remove from oil and drain, set aside.
3. In hot wok or skillet, heat peanut oil; stir-fry lamb on high heat for 4 to 5 minutes until cooked. Mound cooked rice sticks on plates. Top with lamb.
4 teaspoons granulated sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 small clove garlic, finely chopped
1/4 teaspoon pepper
1 pound American Lamb leg, cut into 1/4-inch thin strips, 2 inches long
1 tablespoon peanut oil
oil for frying rice sticks
1 1/2 cups rice sticks (mai fun)
Servings: 4
1. In medium bowl, combine hoisin sauce, sugar, soy sauce, cornstarch, sesame oil, rice wine vinegar, garlic and pepper. Add lamb and toss to coat. Cover, refrigerate and marinate for 1 hour.
2. To make rice sticks, heat 1-inch oil in large skillet. Drop in rice sticks. They will puff immediately. Remove from oil and drain, set aside.
3. In hot wok or skillet, heat peanut oil; stir-fry lamb on high heat for 4 to 5 minutes until cooked. Mound cooked rice sticks on plates. Top with lamb.
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