| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb meat, shoulder or leg |
| 2 |
T |
Sherry |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Cornstarch |
| 1/2 |
c |
Peanut oil |
| 4 |
|
Scallions |
| 1/2 |
|
Bell pepper |
| 1 |
|
Clove garlic, minced |
| 1 |
t |
Fresh ginger, minced |
| 1/2 |
c |
Stock |
| 1 |
T |
Thin soy sauce |
| 1/2 |
T |
Dark soy sauce |
| 1/2 |
t |
Sugar |
| 1/2 |
T |
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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