| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Sliced lamb |
|
|
Marinade |
|
|
Peanut oil |
| 15 |
sl |
Gingerroot; 3/4-inch |
| 15 |
|
3/4" pieces green onions |
| 1 |
ts |
Tabasco sauce or Szechwan hot sauce |
| 1/2 |
ts |
Accent |
| 1/3 |
ts |
Salt |
| 1/3 |
ts |
Sugar |
| 1/4 |
ts |
Sesame oil |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Rice wine |
| 1 |
ts |
Cornstarch dissolved in |
| 1/4 |
c |
Cold water |
| 1 |
ts |
Light soy sauce |
| 1 |
ts |
Rice wine |
| 1 |
tb |
Cornstarch |
| 1 |
|
Clove garlic; finely crushed |
| 1/4 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Accent |
INSTRUCTIONS
MARINADE
Cut the slices of lamb into strips and toss thoroughly in the Marinade.
Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of
4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring
constantly, until meat is no longer pink, about 3 minutes. Immediately
remove wok from heat. Gently empty into a strainer placed over a deep metal
bowl. Allow frying oils to drain. Return wok to high heat and add about 1
tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb,
ginger, green onions and the following six seasonings. Stir-fry about 45
seconds. Add the rice wine and cook about 1 minute longer. Stir in the
dissolved cornstarch until the sauce thickens. Remove from heat and serve
at once. MARINADE: Mix all ingredients together until thoroughly combined.
Refrigerate until ready to use.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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