Lamb with ginger
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Sliced lamb |
| Marinade | ||
| Peanut oil | ||
| 15 | slices | Gingerroot; 3/4-inch |
| 15 | 3/4\" pieces green onions | |
| 1 | teaspoon | Tabasco sauce or Szechwan hot sauce |
| ½ | teaspoon | Accent |
| ⅓ | teaspoon | Salt |
| ⅓ | teaspoon | Sugar |
| 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 | tablespoon | Cornstarch |
| 1 | Clove garlic; finely crushed | |
| ¼ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Accent |
Directions
MARINADE
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, .