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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from the RSVP section of a 1981 issue of Bon Appetit. It was requested from Kan's restaurant in San Francisco, California. Ingredients:
1/4 cup hoisin sauce |
2 tablespoons soy sauce |
2 tablespoons sugar |
2 tablespoons cornstarch |
2 tablespoons oil |
2 garlic cloves, minced |
2 teaspoons sesame oil |
2 teaspoons rice wine or 2 teaspoons dry sherry |
1/8 teaspoon white pepper |
2 lbs lean lamb, cut into 1 1/2x1/8-inch cubes |
1/4 cup oil |
2 tablespoons dark soy sauce |
2 teaspoons sugar |
Directions:
1. Combine all ingredients for marinade in large bowl or galllon-sized ziploc bag.
2. Add lamb and mix well;cover with plastic (if using bowl)and rerfrigerate overnight.
3. Heat oil over high heat until very hot.
4. Drain lamb well and add to wok in batches and stir fry until brown on all sides.
5. Add 2 tablespoons dark soy sauce and 2 teaspoons sugar and stir fry for 30 seconds.
6. Transfer to platter and serve over rice sticks or hot rice.
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