Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Leg of lamnb; boned
1 tb Soy sauce
1 Eggwhite
1/4 ts Hot pepper oil
1 ts Salt
1 ts Cornstarch
1 oz Cellophane noodles; dry
1 c Peanut oil plus 2 tb

Slice lamb into thin matchlike shreds. Mix with egg white, 1/2 the
salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut
oil in a skillet or wok. Quickly stir-fry the lamb for about 2
minutes. Add the soy sauce and pepper oil. Mix well and place on
warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the
cellophane noodles for a second or two. Do not burn. Drain on paper
towels. Sprinkle with remaining salt ad place at ends of lamb shreds.

Formatted by Lisa Crawford, 4/6/96

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