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Stir-Frying Lamb

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By Ken Hom

Published 1981

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Lamb is used in Chinese cuisine in combination with other strong flavors because it is more strongly flavored than American lamb. Scallions and garlic are used here. The scallions are shredded to maximize their impact, and the garlic is sliced to extract the most flavor. If you want more Iamb flavor, cut the scallions into 2-inch pieces and reduce the amount of garlic.

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