Lamb Slivers In Pungent Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]



 
      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
      4    Scallions
    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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 53969 (Apr 03, 2005)

[an error occurred while processing this directive]