GINGERED LAMB ON RICE STICKS           Servings: 4-6

2   oz.       rice sticks              2   oz.   oil
1   lb.       ground lamb                        oil for frying
3   T.        minced ginger            1/2 c.    minced red onion
2   cloves    garlic, minced           1 1/2 c.  beef broth
4   oz.       sliced water chestnuts   1/2 each  red and green peppers, sliced
1   tsp.      sugar                    4   tsp.  soy sauce
1   T.        rice vinegar             4   tsp.  cornstarch mixed with
                                                 3 T. cold water

    Heat several inches of oil to 375F in a deep skillet.  Add rice sticks
in small bunches (they will puff up immediately).  Turn once they rise, cook
only 20-30 seconds.  Drain on paper towels.  Keep warm in 200F oven.

	Heat wok, with oil.  Stir fry lamb, ginger, garlic and onion until meat
turns color.  Add broth and vegetables, cover, simmer 3-4 minutes.  Add rest
of sauce ingredients.  Cook until sauce clears and thickens.  Arrange rice
sticks in a large outer circle, put gingered mixture in center, serve at
once.