Ingredients
-
-
1 1/2 - 2
-
1 2/3
-
3/4 - 1
-
1
-
1
-
1
-
1/4
-
6
-
2
-
-
-
-
-
Directions
Chinese Wooly Ba-Ba Lamb with Peanut Sauce by Sy, When I think of lamb, it reminds me of Sheri Lewis and her puppet Lamb Chop, Ba, Ba! LOL For this recipe you can use de-boned lamb chops (or lamb/beef meat), however, in Asia pork is often used for this dish. This is a fun recipe to make, since the rice sticks/vermicelli noodles magically puff up almost instantly! As a side dish I have added an Asian Peanut Dipping Sauce for each individual portions., When I think of lamb, it reminds me of Sheri Lewis and her puppet Lamb Chop, Ba, Ba! LOL For this recipe you can use de-boned lamb chops (or lamb/beef meat), however, in Asia pork is often used for this dish. This is a fun recipe to make, since the rice sticks/vermicelli noodles magically puff up almost instantly! As a side dish I have added an Asian Peanut Dipping Sauce for each individual portions.
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Steps
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1
Done
|
Preparation-Main Dish: Mix the Marinade in a Bowl With the Lamb Meat and Refrigerate For 30 Minutes. |
|
2
Done
|
Par Boil the String Beans and Carrots in a Little Salt Water, Remove. |
|
3
Done
|
Asian Peanut Sauce- in a Non-Stick Pot Add All the Sauce Ingredients Except the Peanuts. |
|
4
Done
|
Using Medium Heat Stir Until Smooth (a Nice Semi-Thick Consistency, Do not Boil). |
|
5
Done
|
Add Peanuts, Stir, Remove from Heat and Keep Warm. |
|
6
Done
|
Just Prior to Service the Main Dish, Put Peanut Sauce in Small Individual Bowls For Dipping. |
|
7
Done
|
Main Dish- Put 1- 1 1/2 Cups of Oil in a Wok and Bring to a High Heat. |
|
8
Done
|
Drop in a Tiny Piece of the Rice Sticks Into the Oil. |
|
9
Done
|
If It Puffs Up Immediately the Oil Is Hot Enough. |
|
10
Done
|
Take One Portion of the Rice Sticks, Place on a Slotted Metal Spoon and Place in the Hot Oil. |
