Lamb Slivers in Pungent Sauce
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
|
|
| 2 | tablespoons |
sherry
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cornstarch
|
|
| ½ | cup |
peanut oil
|
|
| 4 | each |
scallions, spring or green onions
|
|
| ½ | large |
sweet red bell peppers
|
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
ginger
minced |
|
| ½ | cup |
stock
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
|
|
| 3E+1 | ml |
sherry
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cornstarch
|
|
| 118 | ml |
peanut oil
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 0.5 | large |
sweet red bell peppers
|
*
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
ginger
minced |
|
| 118 | ml |
stock
|
|
| 2.5 | ml |
sugar
|
|
| 7.5 | ml |
apple cider vinegar
|
|
Directions
Cut lamb across grain in slivers.
In bowl, sprinkle lamb with salt and cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes.
Trim and cut scallions. Halve, core and 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 and reserve.
Remove oil from wok and save.
Wash wok.
Return wok to high heat.
Add 2 tablespoon oil to very hot wok. When oil starts to smoke, add scallions and bell pepper.
Stir-fry for 30 seconds; add garlic and 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.
