Lamb and Cucumber Soup
- 8 ounces lamb steaks
- 1 tablespoon light soy sauce
- 1 tablespoon chinese rice wine
- 12 teaspoon sesame oil
- 1 cucumber, cut into a 3 inch piece
- 1 tablespoon rice wine vinegar
- 3 cups chicken stock
- salt and pepper
- Trim off any excess fat from the lamb and discard.
- Thinly slice the lamb into small pieces.
- Put in a shallow dish and add the soy sauce, rice wine and sesame oil.
- Set aside to marinate for 25-30 minutes.
- Then discard the marinade.
- Halve the Cucumber piece lengthwise then cut into thin slices Diagonally.
- Bring the Chicken stock to a rolling boil in a wok.
- Add the lamb slices and stir to seperate.
- Bring back up to a boil then add the cucumber slices, vinegar and salt/pepper.
- Bring to a boil again and serve immediately.
lamb steaks, soy sauce, chinese rice, sesame oil, cucumber, rice wine vinegar, chicken stock, salt
Taken from www.food.com/recipe/lamb-and-cucumber-soup-202317 (may not work)