| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Meats | 4 | Servings |
INGREDIENTS
| 1 | lb | Lamb meat (shoulder or leg) |
| 2 | tb | Sherry |
| 1/4 | ts | Salt |
| 1/2 | ts | Cornstarch |
| 1/2 | c | Peanut oil |
| 4 | Scallions | |
| 1/2 | lg | Bell pepper |
| 1 | Clove garlic, minced | |
| 1 | ts | Fresh ginger, minced |
| 1/2 | c | Stock |
| 1 | tb | Thin soy sauce |
| 1/2 | tb | Dark soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | tb | Cider vinegar |
INSTRUCTIONS
Preparation: Cut lamb across grain in slivers about 2" long. In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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