Peking Lamb with Leeks

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.