*  Exported from  MasterCook II  *

                          Lamb and Spring Onions

Recipe By     : Mum Russell's Chinese Cookbook
Serving Size  : 4    Preparation Time :0:30
Categories    : Main Dishes                      Ethnic - Chinese
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      Grams         Lamb Filet -- (1 pound)
   1      Tablespoon    Soy Sauce
   1      Tablespoon    Sherry
  15      Grams         Dried Wooden Ears (Morcheln?)
 100      Grams         Leeks -- (3 ounces)
 100      Grams         Spring Onions -- (3 ounces)
   2      Slices        Ginger Root, Peeled
   4      Tablespoons   Oil (2 + 2)
   2      Teaspoons     Salt
   1      Teaspoon      Sugar
   3      Tablespoons   Stock or Water
   1      Teaspoon      Sesame Seed Oil

1)  Cut the lamb into thin slices about the size of a large postage stamp, and mix the slices with the soy sauce and the sherry.

2)  Soak the wooden ears (black fungus?) in warm water for 15 minutes, then rinse and discard any hard stalks.  Cut them into small pieces.

3)  Cut the leeks, spring onions and ginger root into 1 inch lengths.

4)  Heat half the oil in the frying pan and stir fry the lamb for about 1 minute then remove with a slotted spoon and set aside.

5)  Heat the remaining oil in the same pan, add the onions, leeks, ginger, wooden ears, salt and sugar, followed by the lamb.  Blend well and add stock.

6)  Add the sesame oil and serve immediately.

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