Cut the slices of lamb into strips and toss thoroughly in the Marinade. Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly, until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.

Golden Palace

7TH Street N.W., Washington, D.C.

Beverage: Tsing Tao Beer

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.