72
THE CHINESE COOK BOOK
LAMB HASH
棉
MIN羊
YUNG崧
SUNG
- 2 pounds of lamb
- 2 cups water chestnuts
- 2 cups mushrooms
- 2 cups bamboo shoots
- 1 head lettuce cut into threads
- 2 tablespoonfuls Chinese ham cut into dice
- 1 cup fried noodles
- 1 tablespoonful Fun Wine
- ½ teaspoonful ginger juice
The lamb, water chestnuts, mushrooms, and bamboo shoots are to be chopped as fine as possible.
(a) Fry the chopped lamb in a hot, oiled pan.
(b) Add the ginger juice and Fun Wine. Then add the chopped water chestnuts, mushrooms, and bamboo shoots. Mix well.
(c) Add enough primary soup to cover and cook until done. Serve on top of the lettuce threads.
