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Name: Peking Lamb with Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Sugar; 1 lg Leek, white and part of; 1/2 ts Monosodium glutamate; 6 oz Lamb fillet,; cut in broad; 1 sm Egg white; 4 Garlic cloves,; minced; 2 ts Cornstarch; 1/4 ts Salt; 1/2 c Dried black Chinese; 4 tb Shao Hsing; (Chinese rice; 3 tb Rice wine vinegar; 1 c Boiling water,; drained; 2 ts Cornstarch; 1 tb Brown bean sauce,; mashed; 3 tb Meat stock; 1 ts Peanut oil; 4 c Vegetable oil, for deep; 1/2 ts Baking soda; 1 ts Sesame oil; 3 Dried red chili peppers

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INGREDIENTS

1 ts Sugar
1 lg Leek, white and part of
1/2 ts Monosodium glutamate
6 oz Lamb fillet,; cut in broad
1 sm Egg white
4 Garlic cloves,; minced
2 ts Cornstarch
1/4 ts Salt
1/2 c Dried black Chinese
4 tb Shao Hsing; (Chinese rice
3 tb Rice wine vinegar
1 c Boiling water,; drained
2 ts Cornstarch
1 tb Brown bean sauce,; mashed
3 tb Meat stock
1 ts Peanut oil
4 c Vegetable oil, for deep
1/2 ts Baking soda
1 ts Sesame oil
3 Dried red chili peppers

Servings

INSTRUCTIONS

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. Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 16:52:46 -0400 From: Meg Antczak

NOTES

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Peking Lamb with Leeks

1 ts Sugar
1 lg Leek, white and part of
1/2 ts Monosodium glutamate
6 oz Lamb fillet,; cut in broad
1 sm Egg white
4 Garlic cloves,; minced
2 ts Cornstarch
1/4 ts Salt
1/2 c Dried black Chinese
4 tb Shao Hsing; (Chinese rice
3 tb Rice wine vinegar
1 c Boiling water,; drained
2 ts Cornstarch
1 tb Brown bean sauce,; mashed
3 tb Meat stock
1 ts Peanut oil
4 c Vegetable oil, for deep
1/2 ts Baking soda
1 ts Sesame oil
3 Dried red chili peppers

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.    Yield: 3 to 4 servings as part of a Chinese meal  Recipe By     :TASTE SHOW #TS4075    Posted to MC-Recipe Digest V1 #260    Date: Sat, 26 Oct 1996 16:52:46 -0400    From: Meg Antczak <meginny@node1.frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 1 Servings

Calories: 239
Calories from Fat: 87 (36%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 704.5mg		24 %
Potassium 542.7mg		14 %
Total Carbohydrate 30.7g		9 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 28.2g
Protein 6.3g		9 %
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: 239

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