Peking Lamb with Leeks

Total Time:
5 hr 35 min
5 hr 10 min
25 min

3 to 4 servings as part of a C

  • 6 ounces lamb fillet, cut in broad slices
  • 1/2 teaspoon baking soda
  • 1 small egg white
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 4 garlic cloves, minced
  • 1 teaspoon peanut oil
  • 4 tablespoons Shao Hsing (Chinese rice wine)
  • 1 tablespoon brown bean sauce, mashed
  • 1 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate
  • 3 tablespoons meat stock
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 4 cups vegetable oil, for deep frying, plus 1 tablespoon for stir-frying
  • 1 large leek, white and part of green thinly sliced
  • 1 to 3 dried red chili peppers
  • 1/2 cup dried black Chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained
  • In a small bowl combine lamb with baking soda and 1/4 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 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.

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