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Suggest a better description1. Cut lamb into thin slices and then cut in bite-sized pieces. Mix lamb with five-spice powder, garlic, soy sauce, and sherry; cover and refrigerate 1 to 4 hours. Drain meat, reserving marinade. 2. Heat oil in a large heavy frying pan or wok. In it cook lamb, about half at a time, turning and stirring until it is just browned. Remove pan from heat; return all the cooked lamb to the pan. Blend corn starch and water into reserved marinade; add to meat. 3. Return to heat and cook. stirring until sauce is thickened. Stir in green onions. Serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 207 | ||
Calories from Fat: 83 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 510mg | 18 % | |
Potassium 103.3mg | 3 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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