| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Chinese | Import, New, Text | 1 | Servings |
INGREDIENTS
| 6 | oz | Lamb fillet, cut in broad |
| slices | ||
| 1/2 | t | Baking soda |
| 1 | Egg white | |
| 1/4 | t | Salt |
| 2 | t | Cornstarch |
| 4 | Garlic cloves, minced | |
| 1 | t | Peanut oil |
| 4 | T | Shao Hsing, Chinese rice |
| wine | ||
| 1 | T | Brown bean sauce, mashed |
| 1 | t | Sugar |
| 1/2 | t | Monosodium glutamate |
| 3 | T | Meat stock |
| 3 | T | Rice wine vinegar |
| 1 | t | Sesame oil |
| 2 | t | Cornstarch |
| 4 | c | Vegetable oil, for deep |
| frying plus 1 tab for | ||
| stir-frying | ||
| 1 | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 12454
Calories From Fat: 7996
Total Fat: 904.1g
Cholesterol: 114mg
Sodium: 1584.1mg
Potassium: 4568mg
Carbohydrates: 173.4g
Fiber: 1.2g
Sugar: 54.6g
Protein: 36.6g