Recipe - Peking Lamb With Leeks

6 ounce Lamb fillet,; cut in broad
slices
One half teaspoon Baking soda
1 small Egg white
One fourth teaspoon Salt
2 teaspoon Cornstarch
4 Garlic cloves,; minced
1 teaspoon Peanut oil
4 tablespoon Shao Hsing; (Chinese rice
wine)
1 tablespoon Brown bean sauce,; mashed
1 teaspoon Sugar
One half teaspoon Monosodium glutamate
3 tablespoon Meat stock
3 tablespoon Rice wine vinegar
1 teaspoon Sesame oil
2 teaspoon Cornstarch
4 cup Vegetable oil, for deep
frying, plus 1 tab; for
stirfrying
1 lg Leek, white and part of
green thinly cut or sliced up
3 Dried red chili peppers
One half cup Dried black Chinese
mushrooms,; soaked 15
minutes in:
1 cup Boiling water,; drained

In a small bowl combine lamb with baking soda and One fourth cup cold water. Mix
well and soak 5 hours.

Rinse lamb slices and dry well on paper towels. In a small bowl mix
together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut
oil,~ and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with
marinade.

In another small bowl combine brown bean sauce, remaining 3 tablespoons
Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In
a cup mix cornstarch with a little cold water to consistency of heavy cream
and whisk into bean sauce. Set aside.

In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat
dry and deepfry 1 minute, turning pieces several times with a metal spoon.
Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and
deepfry 1 minute more; remove and drain again. Return lamb a third time
and deepfry 30 seconds more; remove and drain on clean paper towels.

In second wok heat remaining 1 tablespoon oil over high heat. Add leek,
remaining garlic and chili peppers to taste; stirfry 30 seconds. Add
mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add
to wok, tossing to combine. Bring liquids to a boil and remove from heat as
soon as sauce begins to thicken. Serve immediately with rice.

Yield: 3 to 4 servings as part of a Chinese meal
Recipe By :TASTE SHOW #TS4075

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 16:52:46 0400

From: Meg Antczak meginny@node1.frontiernet.net