Hunan lamb with sweet peppers and Vidalia onions from Nouvelle Chinese Cooking (page 276) by Karen Lee and Alexandra Branyon

  • Oriental sesame oil
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  • red wine vinegar
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    Lamb needs to marinate for 1-12 hours. Can substitute pork butt; boneless, skinless chicken; flank steak, or a more expensive cut of beef; for boneless lamb; and cornstarch for water chestnut powder.

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Notes about this recipe

  • Eat Your Books

    Lamb needs to marinate for 1-12 hours. Can substitute pork butt; boneless, skinless chicken; flank steak, or a more expensive cut of beef; for boneless lamb; and cornstarch for water chestnut powder.

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