Peking Lamb With Leeks
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Peking Lamb With Leeks
  Lamb    Leeks  
Last updated 6/12/2012 12:50:12 AM. Recipe ID 11686. Report a problem with this recipe.
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      Title: Peking lamb with leeks
 Categories: New, Text, Import
      Yield: 4 Servings
        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-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

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Recipe ID 11686 (Apr 03, 2005)

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