Lamb Slivers In Pungent Sauce Recipe
Recipe Ingredients
1 lb lamb meat (shoulder or leg)
2 tbsp sherry
1/4 tsp salt
1/2 tsp cornstarch
1/2 cup peanut oil
4 scallions
1/2 large bell pepper
1 clove garlic, minced
1 tsp fresh ginger, minced
1/2 cup stock
1 tbsp thin soy sauce
1/2 tbsp dark soy sauce
1/2 tsp sugar
1/2 tbsp cider vinegar
Recipe Preparation
Preparation: Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces.
Halve, core & slice bell pepper into slivers to match lamb. Combine
stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil). Fry lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer &
reserve. Remove oil from wok and save. Wash wok.
Return wok to high heat. Add 2 T oil to very hot wok. When oil
starts to smoke, add scallions & bell pepper. Stir-fry for 30
seconds; add garlic & ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
Servings: 4
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Lamb Slivers In Pungent Sauce Recipe from the Recipes 4U Cookbook
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