Lamb in Cook Pot
| Yield: | 4 Servings |
| Categories: | Chinese, Lamb |
| 1 1/2 | lb | Lean, boneless lamb from leg or shoulder |
| 2 | oz | Cellophane noodles |
| 1/4 | lb | Fresh spinach |
| 1/4 | lb | Celery cabbage |
| 1/4 | c | Soy sauce |
| 1 | Tb sesame-seed oil | |
| 1 | Tb dry sherry | |
| 1/2 | Tb brown sugar dissolved in 1 tb boiling water | |
| 1 | tb | Peanut butter thinned with 4 tb boiling water |
| 1/8 | ts | Pepper |
| 1/2 | Tb mashed red bean curd | |
| 4 | c | Chicken stock fresh or canned |
| 1 | Finely chopped scallions | |
| 1/2 | ts | Chopped garlic |
| 1/2 | Tb finely chopped peeled ginger root | |
| 1/8 | c | Finely chopped parsley |
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