Ingredients
- The Filling
- 8 oz. ground lamb
- 2 whole water chestnuts, minced
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons oyster sauced
- 1 teaspoon cornstarch
- 12 wonton squares
- The Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tomatoes, peeled and chopped
- 1/4 cup chicken broth
- 1 teaspoon chili garlic sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 teaspoon water
- 2 lettuce leaves
- 1 tablespoons chopped cilantro
- 1 green onion, chopped
Description
A Northern Chinese Twist On A Cantonese Favorite From Martin Yan's China Cook Book. To Make The Filling: Combine The Lamb, Water Chestnuts, Rice Wine, Oyster Sauce, And Cornstarch…
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