Recipe By : Taste Show #TS4075
Serving Size : 4 Preparation Time :
Categories : Lamb Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Lamb fillet --
- cut in broad slices
1/2 ts Baking soda
1 sm Egg white
1/4 ts Salt
2 ts Cornstarch
4 cl Garlic -- minced
1 ts Peanut oil
4 tb Shao Hsing (Chinese rice wine)
1 tb Brown bean sauce -- mashed
1 ts Sugar
1/2 ts Monosodium glutamate
3 tb Meat stock
3 tb Rice wine vinegar
1 ts Sesame oil
2 ts Corn starch
4 c Vegetable oil --
- for deep frying,
- +1 tb for stir-frying
1 lg Leek -- white and part of green,
- thinly sliced
3 Dried red chili peppers
1/2 c Dried black Chinese mushrooms --
- soaked 15 minutes in:
1 c Water -- boiling
In a small bowl combine lamb with baking soda and 1/4 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, corn starch, 1 ts garlic, peanut oil, and
1 tb Shao Hsing. Add lamb and toss to coat with marinade.
In another small bowl combine brown bean sauce, remaining 3 tb 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 F. 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 tb oil over high heat. Add leek,
remaining garlic, and chili peppers to taste; stir-fry 30 seconds.
Drain mushrooms. 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.
