| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Sliced lamb |
|
|
Marinade |
|
|
Peanut oil |
| 15 |
|
Gingerroot, 3/4-inch |
| 15 |
|
3/4" pieces green onions |
| 1 |
t |
Tabasco sauce or Szechwan |
|
|
hot sauce |
| 1/2 |
t |
Accent |
| 1/3 |
t |
Salt |
| 1/3 |
t |
Sugar |
| 1/4 |
t |
Sesame oil |
| 1/4 |
t |
White pepper |
| 1/2 |
c |
Rice wine |
| 1 |
t |
Cornstarch dissolved in |
| 1/4 |
c |
Cold water |
| 1 |
t |
Light soy sauce |
| 1 |
t |
Rice wine |
| 1 |
T |
Cornstarch |
| 1 |
|
Clove garlic, finely crushed |
| 1/4 |
t |
Sugar |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Accent |
INSTRUCTIONS
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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