Lamb Slivers In Pungent Sauce
Lamb Chinese Sauces
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53969. Report a problem with this recipe.
Title: Lamb slivers in pungent sauce
Categories: Chinese, Meats
Yield: 4 Servings
1 lb Lamb meat (shoulder or leg)
2 tb Sherry
1/4 ts Salt
1/2 ts Cornstarch
1/2 c Peanut oil
1/2 lg Bell pepper
1 Clove garlic, minced
1 ts Fresh ginger, minced
1/2 c Stock
1 tb Thin soy sauce
1/2 tb Dark soy sauce
1/2 ts Sugar
1/2 tb Cider vinegar
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.
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