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THE CHINESE COOK BOOK
LAMB CHOP SUEY
炒
CHOW棉
MIN羊
YUNG
- 1½ pounds lamb
- 25 threads skinless ginger root
- 2 cups bamboo shoots
- 2 cups dry mushrooms
- 1 cup fried noodles
(a) Cut all the ingredients except the noodles into threads 1½ inches long.
(b) Fry the ginger root, bamboo shoots, and mushrooms in a hot, oiled pan for 10 minutes.
(c) Add the lamb. Mix well. Cook for 5 more minutes.
(d) Add one bowl of primary soup and cook until 1 cup of liquid is left.
(e) Add Chinese gravy.
Use the fried noodles for a garnish. Serve when hot.
