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From Nina Simonds "China Express" (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6|
|Calories from Fat: 915 (85%)|
|Amt Per Serving||% DV|
|Total Fat 101.7g||136 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 53.8g|
|Polyunsanturated Fat 25g|
|Cholesterol 103mg||32 %|
|Sodium 201.2mg||7 %|
|Potassium 502.7mg||13 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.7g|
|Protein 28.1g||40 %|
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Calories per serving: 1080
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