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23Ingredients
3Hours
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups bread flour
- 1/4 tsp. salt
- 1/2 cup water (plus 1 tablespoon water)
- 8 oz. lamb shoulder (fatty, or chuck, 225g, thinly sliced)
- 1 Tbsp. vegetable oil (plus 3 tablespoons, divided)
- 1 Tbsp. rice wine (plus 2 tablespoons, divided)
- 1 tsp. cornstarch
- 1 1/2 Tbsp. cumin seeds
- 2 tsp. coriander seeds
- 1/4 tsp. ground white pepper
- 1 Tbsp. ginger (grated)
- 2 scallions (chopped, white parts and green parts separated)
- 7 cloves garlic (minced)
- 1 green chili pepper (or long hot red, de-seeded and thinly sliced)
- 3 Tbsp. chili oil (preferably homemade)
- 1 tsp. sugar
- 1 tsp. black vinegar (or rice vinegar)
- 1 Tbsp. soy sauce
- 1/2 tsp. salt
- 1 red onion (small, thinly sliced)
- 1/2 cup Chinese celery (finely diced, or regular celery, optional)
- 3 cabbage leaves (roughly chopped)
- 1/2 cup garlic chives (roughly chopped, optional)
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Reviews(2)
dai tran 5 years ago
I though was tasty as, made it with ready made Hu tieu- as I was to too lazy to make the noodles!