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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a variation on hot and sour soup Ingredients:
8 ounces lamb steaks |
1 tablespoon light soy sauce |
1 tablespoon chinese rice wine |
1/2 teaspoon sesame oil |
1 cucumber, cut into a 3 inch piece |
1 tablespoon rice wine vinegar |
3 cups chicken stock |
salt and pepper |
Directions:
1. Trim off any excess fat from the lamb and discard.
2. Thinly slice the lamb into small pieces.
3. Put in a shallow dish and add the soy sauce, rice wine and sesame oil. Set aside to marinate for 25-30 minutes. Then discard the marinade.
4. Halve the Cucumber piece lengthwise then cut into thin slices Diagonally.
5. Bring the Chicken stock to a rolling boil in a wok.
6. Add the lamb slices and stir to seperate. Bring back up to a boil then add the cucumber slices, vinegar and salt/pepper. Bring to a boil again and serve immediately.
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