Yield: 6 Servings
|10 ounces||Sliced lamb|
|\N \N||Peanut oil|
|15 slices||Gingerroot; 3/4-inch|
|15 \N||3/4\" pieces green onions|
|1 teaspoon||Tabasco sauce or Szechwan hot sauce|
|¼ teaspoon||Sesame oil|
|¼ teaspoon||White pepper|
|½ cup||Rice wine|
|1 teaspoon||Cornstarch dissolved in|
|¼ cup||Cold water|
|1 teaspoon||Light soy sauce|
|1 teaspoon||Rice wine|
|1 \N||Clove garlic; finely crushed|
Cut the slices of lamb into strips and toss thoroughly in the Marinade.
Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly, until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. MARINADE: Mix all ingredients together until thoroughly combined.
Refrigerate until ready to use. GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .