Recipe courtesy of David Rosengarten

Peking Lamb with Leeks

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  • Total: 5 hr 35 min
  • Prep: 5 hr 10 min
  • Cook: 25 min
  • Yield: 3 to 4 servings as part of a C
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Ingredients

Directions

  1. In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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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