| 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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