2 oz. rice sticks 2 oz. oil
1 lb. ground lamb oil for frying
3 T. minced ginger 1/2 c. minced red onion
2 cloves garlic, minced 1 1/2 c. beef broth
4 oz. sliced water chestnuts 1/2 each red and green peppers, sliced
1 tsp. sugar 4 tsp. soy sauce
1 T. rice vinegar 4 tsp. cornstarch mixed with
3 T. cold water
Heat several inches of oil to 375F in a deep skillet. Add rice sticks
in small bunches (they will puff up immediately). Turn once they rise, cook
only 20-30 seconds. Drain on paper towels. Keep warm in 200F oven.
Heat wok, with oil. Stir fry lamb, ginger, garlic and onion until meat
turns color. Add broth and vegetables, cover, simmer 3-4 minutes. Add rest
of sauce ingredients. Cook until sauce clears and thickens. Arrange rice
sticks in a large outer circle, put gingered mixture in center, serve at
once.
