Peking Lamb With Leeks Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: lamb fillet,, cut in broad
Directions:
: 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-f
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
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,= =7F 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
From: Meg Antczak
Source from luhu.jp
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-f
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
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,= =7F 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
From: Meg Antczak
Source from luhu.jp