Recipe - Flash-Cooked Lamb With Leeks

2 pound Boneless leg of lamb, shank
portion
2 One half tablespoon Soy sauce
2 tablespoon Rice wine or sake
1 One half teaspoon Sugar
2 teaspoon Minced ginger root
1 tablespoon Cornstarch
Stirfry sauce
5 tablespoon Corn or safflower oil
2 One half tablespoon Sesame oil
8 Garlic cloves, peeled and
very thinly cut or sliced up
4 cup Leeks, white part only, cut
into fine julienne shreds

From Nina Simonds' "China Express" (William Morrow, $25).

Using sharp knife or cleaver, trim lamb of fat and gristle and remove
any tendons. Separate muscles of meat and remove any filmy skin. Cut
meat across grain into thin slices about 1/6" wide and 1 1/2" long.
Place slices in bowl. Add soy sauce, wine, sugar, ginger root and
cornstarch and toss lightly to coat. Cover with plastic wrap and
marinate 30 minutes in refrigerator. Prepare sauce and set aside.
Heat wok or skillet. Add One fourth cup corn oil and heat to about 400'F.
Add lamb slices and stirfry over high heat, stirring continuously,
until meat loses red color and separates. Remove with slotted spoon
and drain in colander. Clean out skillet. Reheat skillet, add 1
tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot.
Add garlic and leeks and stirfry over high heat about 1 One half minutes,
until leeks are just tender. Add cooked lamb and stirfry sauce and
toss lightly to coat. Transfer to serving platter.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip