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Name: Flash-Cooked Lamb with Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 ts Sugar; 2 1/2 tb Soy sauce; 5 tb Corn oil or safflower oil; 2 1/2 tb Sesame oil; 2 ts Ginger root minced; 8 cloves Garlic peeled; 4 c Leeks white part only; 2 lb Boneless leg of lamb shank; 2 tb Rice wine or sake; 1 tb Cornstarch; Stir-fry sauce

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INGREDIENTS

1 1/2 ts Sugar
2 1/2 tb Soy sauce
5 tb Corn oil ; or safflower oil
2 1/2 tb Sesame oil
2 ts Ginger root ; minced
8 cloves Garlic ; peeled
4 c Leeks ; white part only
2 lb Boneless leg of lamb ; shank
2 tb Rice wine ; or sake
1 tb Cornstarch
Stir-fry sauce

Servings

INSTRUCTIONS

From Nina Simonds "China Express" (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Flash-Cooked Lamb with Leeks

1 1/2 ts Sugar
2 1/2 tb Soy sauce
5 tb Corn oil or safflower oil
2 1/2 tb Sesame oil
2 ts Ginger root minced
8 cloves Garlic peeled
4 c Leeks white part only
2 lb Boneless leg of lamb shank
2 tb Rice wine or sake
1 tb Cornstarch
 Stir-fry sauce

From Nina Simonds "China Express" (William Morrow, $25).    Using sharp knife or cleaver, trim lamb of fat and gristle and remove  any tendons. Separate muscles of meat and remove any filmy skin. Cut  meat across grain into thin slices about 1/6" wide and 1 1/2" long.  Place slices in bowl. Add soy sauce, wine, sugar, ginger root and  cornstarch and toss lightly to coat. Cover with plastic wrap and  marinate 30 minutes in refrigerator. Prepare sauce and set aside.  Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400F.  Add lamb slices and stir-fry over high heat, stirring continuously,  until meat loses red color and separates. Remove with slotted spoon  and drain in colander. Clean out skillet. Reheat skillet, add 1  tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot.  Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes,  until leeks are just tender. Add cooked lamb and stir-fry sauce and  toss lightly to coat. Transfer to serving platter.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 6

Calories: 1080
Calories from Fat: 915 (85%)

Amt Per Serving		% DV

	Total Fat 101.7g	136 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 53.8g
	Polyunsanturated Fat 25g
Cholesterol 103mg		32 %
Sodium 201.2mg		7 %
Potassium 502.7mg		13 %
Total Carbohydrate 13.9g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 12.7g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1080

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