 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This recipe is from the mind of David Rosengarten. Recipe requires 5 hours marinating time. Ingredients:
6 ounces lamb fillets, 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 shaoxing wine |
1 tablespoon brown bean sauce, mashed |
1 teaspoon sugar |
3 tablespoons beef broth |
3 tablespoons rice wine vinegar |
1 teaspoon sesame oil |
2 teaspoons cornstarch |
4 cups vegetable oil, for deep frying |
1 tablespoon vegetable oil, for stir-frying |
1 large leek, white and part of green thinly sliced |
1 -3 dried red chili pepper |
1/2 cup black dried chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained |
Directions:
1. In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
2. 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.
3. In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, broth, 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.
4. In first wok, heat 4 cups oil over high heat to 375°F 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.
5. In second wok, heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers, to taste, and 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.
|
|