| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Stir-fry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless leg of lamb, shank |
|
|
portion |
| 2 1/2 |
T |
Soy sauce |
| 2 |
T |
Rice wine or sake |
| 1 1/2 |
t |
Sugar |
| 2 |
t |
Minced ginger root |
| 1 |
T |
Cornstarch |
|
|
Stir-fry sauce |
| 5 |
T |
Corn or safflower oil |
| 2 1/2 |
T |
Sesame oil |
| 8 |
|
Garlic cloves, peeled and |
|
|
very thinly sliced |
| 4 |
c |
Leeks, white part only cut |
|
|
into fine julienne shreds |
INSTRUCTIONS
From Nina Simonds' "China Express" (William Morrow, $25). Using sharp
knife or cleaver, trim lamb of fat and gristle and remove any tendons.
Separate muscles of meat and remove any filmy skin. Cut meat across
grain into thin slices about 1/6" wide and 1 1/2" long. Place slices
in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and
toss lightly to coat. Cover with plastic wrap and marinate 30 minutes
in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add
1/4 cup corn oil and heat to about 400'F. Add lamb slices and stir-fry
over high heat, stirring continuously, until meat loses red color and
separates. Remove with slotted spoon and drain in colander. Clean out
skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon
sesame oil. Heat until very hot. Add garlic and leeks and stir-fry
over high heat about 1 1/2 minutes, until leeks are just tender. Add
cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to
serving platter. From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”