Peking lamb with leeks

4 Servings

Ingredients

Quantity Ingredient
4 garlic cloves, -- minced
3 dried red chili peppers

Directions

6 oz lamb fillet, -- cut in broad : slices

½ ts baking soda

1 sm egg white

¼ ts salt

2 ts cornstarch

1 ts peanut oil

4 TB Shao Hsing -- (Chinese rice : wine)

1 TB brown bean sauce, -- mashed 1 ts sugar

½ ts monosodium glutamate

3 TB meat stock

3 TB rice wine vinegar

1 ts sesame oil

2 ts cornstarch

4 c vegetable oil, for deep

: frying, plus 1 tab -- for= : stir-f

1 lg leek, white and part of

: green thinly sliced

½ c dried black Chinese

: mushrooms, -- soaked 15 : minutes=

: in

1 c boiling water, -- drained

In a small bowl combine lamb with baking soda and ¼ cup cold water.

Mix well and soak 5 hours.

Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil,= =7F and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.

In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.

In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.

In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.

Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 From: Meg Antczak <meginny@...

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