Chinese Lamb Slivers In Pungent Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Lamb meat, shoulder or leg
1 tbsp: Thin soy sauce,
1 Clove: garlic, minced
1/2 cup: Peanut oil,
2 tbsp: Sherry,
1/2 tbsp: Dark soy sauce,
1 tsp: Fresh ginger, minced
4: Scallions,
1/4 tsp: Salt,
1/2 tsp: Sugar,
1/2 cup: Stock,
1/2 large: Bell pepper,
1/2 tsp: Cornstarch,
1/2 tbsp: Cider vinegar,
Directions:
Preparation: Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces.
Halve, core & slice bell pepper into slivers to match lamb. Combine
stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil). Fry lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer &
reserve. Remove oil from wok and save. Wash wok.
Return wok to high heat. Add 2 T oil to very hot wok. When oil
starts to smoke, add scallions & bell pepper. Stir-fry for 30
seconds; add garlic & ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
Submitted By HELEN PEAGRAM On 12-08-95
Source from luhu.jp
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces.
Halve, core & slice bell pepper into slivers to match lamb. Combine
stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil). Fry lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer &
reserve. Remove oil from wok and save. Wash wok.
Return wok to high heat. Add 2 T oil to very hot wok. When oil
starts to smoke, add scallions & bell pepper. Stir-fry for 30
seconds; add garlic & ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
Submitted By HELEN PEAGRAM On 12-08-95
Source from luhu.jp