Post by April B. on Feb 7, 2003 22:40:15 GMT -6
Chinese Lamb Slivers In Pungent Sauce
Yield: 4 Servings
Ingredients
1 lb lamb meat (shoulder or leg)
1 clove garlic, minced
2 tb sherry
1 ts fresh ginger, minced
1/4 ts salt
1/2 c stock
1/2 ts cornstarch
1 tb thin soy sauce
1/2 c peanut oil
1/2 tb dark soy sauce
4 scallions
1/2 ts sugar
1/2 lg bell pepper
1/2 tb cider vinegar
Instructions
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.
Yield: 4 Servings
Ingredients
1 lb lamb meat (shoulder or leg)
1 clove garlic, minced
2 tb sherry
1 ts fresh ginger, minced
1/4 ts salt
1/2 c stock
1/2 ts cornstarch
1 tb thin soy sauce
1/2 c peanut oil
1/2 tb dark soy sauce
4 scallions
1/2 ts sugar
1/2 lg bell pepper
1/2 tb cider vinegar
Instructions
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.
