Peking Lamb with Leeks
Yield
4 servingsPrep
20 minCook
30 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lamb
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | small |
egg whites
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cornstarch
|
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
peanut oil
|
|
| 4 | tablespoons |
rice wine
|
|
| 1 | tablespoon |
brown bean sauce
|
* |
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 3 | tablespoons |
meat stock
|
* |
| 3 | tablespoons |
rice vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | teaspoons |
cornstarch
|
|
| 4 | cups |
vegetable oil
|
|
| 1 | large |
leeks
|
*
|
| 3 | each |
red chili peppers
dried |
*
|
| ½ | cup |
mushrooms, chinese
|
*
|
| 1 | cup |
water
boiling,, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lamb
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | small |
egg whites
|
*
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cornstarch
|
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
peanut oil
|
|
| 6E+1 | ml |
rice wine
|
|
| 15 | ml |
brown bean sauce
|
* |
| 5 | ml |
sugar
|
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 45 | ml |
meat stock
|
* |
| 45 | ml |
rice vinegar
|
|
| 5 | ml |
sesame oil
|
|
| 1E+1 | ml |
cornstarch
|
|
| 946 | ml |
vegetable oil
|
|
| 1 | large |
leeks
|
*
|
| 3 | each |
red chili peppers
dried |
*
|
| 118 | ml |
mushrooms, chinese
|
*
|
| 237 | ml |
water
boiling,, drained |
|
Directions
In a small bowl combine lamb with baking soda and ¼ 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℉ (190℃).
Drain lamb, pat dry and deep-fry 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 deep-fry 1 minute more; remove and drain again.
Return lamb a third time and deep-fry 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; stir-fry 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.
