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| What You Need: |
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1 pound boneless lean lamb, cut into thin strips
½ teaspoon "five-spice" mixture
1 egg white
2 cloves garlic, minced
1 tablespoon finely-chopped fresh ginger
3 teaspoons cornstarch
2 tablespoons soy sauce
¼ cup sherry wine
¼ cup water
1 bunch green onions (or 10 boiling onions)
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| How To Cook: |
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1. Mix the lamb, five-spice, egg white, garlic, ginger, 1 teaspoon of the cornstarch, and 1 teaspoon of the soy sauce in a covered casserole.
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2. Let stand 10 minutes. Clean the onions and cut them into 1-inch pieces including the tops; or, if using the boiling onions, peel them.
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3. Keep the white part and the green part of the onions separate. Mix the remaining cornstarch, soy sauce, sherry wine, and the water. Set aside.
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4. Cook the lamb, covered, in the microwave oven until almost tender, stirring several times. (This should take about 15 minutes.)
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5. If using the boiling onions, they can be cooked along with the lamb. If using green onions, add the white part after the lamb has been cooking 5 minutes.
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6. The lamb should be cooked only long enough to lose its pink color. Then stir in the cornstarch - soy sauce mixture and the green part of the onions.
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7. Continue cooking, covered, stirring several times, until the sauce is thickened and boiling. Serve with cooked rice.
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