Shantung province in the North.

3/4 lb. leg of lamb cutlet (bone in center)
3 whole scallions, cut 1" pcs.
1 tsp. finely chopped garlic

MARINADE:

3 tbl. garlic oil
2 tbl. dark soy
1/2 tsp. fagara pepper

SEASONINGS:

2 tbl. soy
1 tbl. vinegar
1 tbl. sesame oil

Drain marinade from lamb. Heat wok and oil on high heat and fry lamb in 2 batches very fast for 20 seconds. Add seasonings, mix well. Add scallions, mix well and serve.

NOTE: If marinade is less than 4 tbl., add to finished dish and mix well.