Serves: 4
Total Calories: 757

2 pounds boneless leg of lamb
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white pepper
4 green onions, (with tops)
3 tablespoons vegetable oil
1 teaspoon , dried red pepper flake
1 tablespoon brown bean sauce
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
2 teaspoons dark soy sauce

Trim fat from leg of lamb cut lamb with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch strips. Toss lamb, cornstarch, 1 tablespoon vegetable oil, the sugar, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onions diagonally into 1-inch pieces.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add red pepper flakes, bean sauce, garlic and gingerroot stir-fry 5 seconds. Add lamb stir-fry 2 minutes or until brown. Add soy sauce and green onions stir-fry 30 seconds.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 757
Calories from Fat: 413

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