Lamb Slivers In Pungent Sauce

* Exported from MasterCook *

LAMB SLIVERS IN PUNGENT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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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