Chinese Cook Book

74. THE CHINESE COOK BOOK

LambChopSuey

*^ 1^

CHOW MIN YUNG

1%poundslamb

25 threadsskinlessgingerroot

2 cupsbambooshoots

2 cupsdrymushrooms

1 cup friednoodles

(a) Cut alltheingredientsexceptthenoo-
dlesintothreads1^incheslong.

(&) Fry the ginger root, bamboo shoots,
and mushrooms in a hot, oiled pan for 10
minutes.
(c) Addthelamb. Mixwell. Cookfor 5
moreminutes.
(d) Add one bowl of primary soup and
cookuntil 1 cupofliquidisleft.
(e) Add Chinesegravy.
Usethefriednoodlesforagarnish. Serve
whenhot.