Lamb slivers in pungent sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb meat (shoulder or leg) |
| 2 | tablespoons | Sherry |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cornstarch |
| ½ | cup | Peanut oil |
| 4 | Scallions | |
| ½ | large | Bell pepper |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Fresh ginger, minced |
| ½ | cup | Stock |
| 1 | tablespoon | Thin soy sauce |
| ½ | tablespoon | Dark soy sauce |
| ½ | teaspoon | Sugar |
| ½ | tablespoon | Cider vinegar |
Directions
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.