Title: Peking Lamb with Leeks
Categories: New, Text, Import
Yield: 1 Servings

6 oz Lamb fillet,; cut in broad
-slices
1/2 ts Baking soda
1 sm Egg white
1/4 ts Salt
2 ts Cornstarch
4 Garlic cloves,; minced
1 ts Peanut oil
4 tb Shao Hsing; (Chinese rice
-wine)
1 tb Brown bean sauce,; mashed
1 ts Sugar
1/2 ts Monosodium glutamate
3 tb Meat stock
3 tb Rice wine vinegar
1 ts Sesame oil
2 ts Cornstarch
4 c Vegetable oil, for deep
-frying, plus 1 tab; for
-stir-frying
1 lg Leek, white and part of
-green thinly sliced
3 Dried red chili peppers
1/2 c Dried black Chinese
-mushrooms,; soaked 15
-minutes in:
1 c 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
Recipe By :TASTE SHOW #TS4075

Posted to MC-Recipe Digest V1 #260

Date: Sat, 26 Oct 1996 16:52:46 -0400

From: Meg Antczak