Chinese Stir-Fry Lamb With Vegetables

Ingredients

• 3 lb lean lamb in 34-inch cubes
• 14 c soy sauce
• 14 c brandy or cognac
• 2 cloves garlic minced
• 14 c cornstarch
• cooking oil
• 1 oz fresh ginger root thinly sliced
• salt to taste
• 1 bunch green onions chopped
• 1 12 c beef bouillon or water
• 1 c bean sprouts
• 1 c snow peas
• 12 c sliced water chestnuts
• 12 c cashew nuts
• cooked rice

Directions

1. Marinate lamb in soy sauce brandy garlic and cornstarch for one hour or more
2. Heat a wok or large skillet
3. Add oil to thinly coat bottom of pan
4. Add salt and ginger
5. Cook until ginger begins to brown and dry up
6. Add lamb with marinade all at once and saute until lightly browned
7. Add onions and bouillon
8. Cover and cook until meat is as done as you like it about 1 minute for rare
9. Remove cover and add bean sprouts snow peas water chestnuts and cashews
10. Cook about one minute more stirring constantly
11. Serve over cooked rice