| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Chinese | New, Text, Import | 1 | Servings |
INGREDIENTS
| 6 | oz | Lamb fillet,; cut in broad slices |
| 1/2 | ts | Baking soda |
| 1 | sm | Egg white |
| 1/4 | ts | Salt |
| 2 | ts | Cornstarch |
| 4 | Garlic cloves,; minced | |
| 1 | ts | Peanut oil |
| 4 | tb | Shao Hsing; (Chinese rice wine) |
| 1 | tb | Brown bean sauce,; mashed |
| 1 | ts | Sugar |
| 1/2 | ts | Monosodium glutamate |
| 3 | tb | Meat stock |
| 3 | tb | Rice wine vinegar |
| 1 | ts | Sesame oil |
| 2 | ts | Cornstarch |
| 4 | c | Vegetable oil, for deep frying, plus 1 tab; for stir-frying |
| 1 | lg | Leek, white and part of green thinly sliced |
| 3 | Dried red chili peppers | |
| 1/2 | c | Dried black Chinese mushrooms,; soaked 15 minutes in: |
| 1 | c | Boiling water,; drained |
INSTRUCTIONS
In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours. Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil,~ and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade. In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside. In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels. In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice. Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 16:52:46 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”