Chinese Scallion Lamb

• 1 pound lean lamb
• 3 tablespoons soy sauce
• 2 bunches large scallions
• 3 tablespoons lard or cooking oil

1. Slice lean lamb thinly across the grain, discarding all gristle.
2. Toss with soy sauce and allow to stand 10 minutes.
3. Cut scallions diagonally into 1/4" sections.
4. Heat lard or oil until very hot.
5. Add lamb and ch'ao a minute.
6. Add scallion and stir until wilted.
7. Do not overcook.
8. This dish should not have much free sauce.
9. If it does, the heat was not high enough.

lamb, soy sauce, scallions, lard

Taken from www.epicurious.com/recipes/food/views/chinese-scallion-lamb-20082 (may not work)