| 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>
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