Peking Lamb with Leeks

* Exported from MasterCook II *

Peking Lamb with Leeks

Recipe By :TASTE SHOW #TS4075
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Yield: 3 to 4 servings as part of a Chinese meal

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