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Peking Lamb With Leeks

Recipe name:
Peking Lamb With Leeks

Recipe category:
Lamb

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Recipe detials: Peking with Leeks

6 ounces lamb fillet, -- cut in broad slices 1/2 teaspoon baking soda 1 small egg white 1/4 teaspoon salt 2 teaspoons cornstarch 4 garlic cloves, -- minced 1 teaspoon peanut oil 4 tablespoons Shao Hsing -- (Chinese rice wine) 1 tablespoon brown bean sauce, -- mashed 1 teaspoon sugar 1/2 teaspoon monosodium glutamate 3 tablespoons meat stock 3 tablespoons rice wine vinegar 1 teaspoon sesame oil 2 teaspoons cornstarch 4 cups vegetable oil, for deep frying, plus 1 tab -- for stir-f 1 large leek, white and part of green thinly sliced 3 dried red chili peppers 1/2 cup dried black Chinese mushrooms, -- soaked 15 minutes in 1 cup 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, 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.

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Peking Lamb With Leeks

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