Chinese Wooly Ba-ba Lamb With Peanut Sauce By Sy

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2-2 cups peanut oil
• 1 2/3 ounces rice noodles or 1 2/3 ounces vermicelli, break up into 4 small portions
• 3/4-1 lb lamb, cut up into strips/slices (or 6+ lamb chops, de-boned meat)
• 1 clove garlic, chopped up
• 1 small medium hot chili pepper, remove seeds and cut up into small pieces
• 1 small carrot, clean and cut up into long strips
• 1/4 lb fresh string bean (chinese long beans as a substitute)
• 6 small button mushrooms, cut into small pieces
• 2 spring scallions, clean & trim and cut up into long strips
• 1 tablespoon rice wine
• 1 -2 teaspoon pure arrowroot flour or 1 -2 teaspoon tapioca flour or 1 -2 teaspoon cornstarch, with
• 2 tablespoons chicken stock (or water)
• 1 tablespoon sesame oil
• 1 tablespoon oil
• 1 tablespoon pure arrowroot flour or 1 tablespoon tapioca flour or 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 2 teaspoons ginger juice (small piece of ginger chopped up and add a little water- use a mini-blender)
• 1 tablespoon tahini paste
• 1 tablespoon chunky peanut butter
• 1 tablespoon light soy sauce (dark soy sauce optional)
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper, to taste
• 1 -2 fresh lime leaves or 1/2 tablespoon lime juice (optional)
• 3 tablespoons dry roasted peanuts (1/2 kept whole and 1/2 chopped up)
• 1/4 cup chicken stock

Recipe

• 1 preparation-main dish: mix the marinade in a bowl with the lamb meat and refrigerate for 30 minutes.
• 2 par boil the string beans and carrots in a little salt water, remove.
• 3 asian peanut sauce- in a non-stick pot add all the sauce ingredients except the peanuts.
• 4 using medium heat stir until smooth (a nice semi-thick consistency, do not boil).
• 5 add peanuts, stir, remove from heat and keep warm.
• 6 just prior to service the main dish, put peanut sauce in small individual bowls for dipping.
• 7 main dish- put 1- 1 1/2 cups of oil in a wok and bring to a high heat.
• 8 drop in a tiny piece of the rice sticks into the oil.
• 9 if it puffs up immediately the oil is hot enough.
• 10 take one portion of the rice sticks, place on a slotted metal spoon and place in the hot oil.
• 11 after it puffs up (about 5 seconds) turn over and fry for a few seconds more (making sure you don't burn the rice sticks) à the rice sticks will turn into a bright wooly color.
• 12 immediately remove and place on a paper towel lined plate.
• 13 do the same with the balance of the rice sticks.
• 14 use more paper towels on top and flip over all the rice sticks.
• 15 be careful that the oil does not splatter.
• 16 keep children and animals away from the kitchen.
• 17 discard the oil.
• 18 on a big platter place the rice sticks around the sides and leave a"well" in the center.
• 19 use additional paper towels to remove some of the oil on the rice sticks (it is all right if some of the rice sticks break up).
• 20 in a clean wok add some oil, add the garlic, chili and stir fry for about 15-30 seconds.
• 21 add the carrots, string beans, mushrooms and stir fry until 3/4 cooked; then remove and set aside.
• 22 add a little more oil to the wok, next add the marinated lamb/meat and stir fry until almost done.
• 23 add the wine and stir fry briefly.
• 24 next add the vegetables back into the wok and stir briefly.
• 25 add the arrow root flour/starch to thicken.
• 26 add the scallions and sesame oil.
• 27 cook briefly and then remove from heat.
• 28 place the lamb and vegetables in the center of the platter and drizzle a small amount of the peanut sauce on each portion.
• 29 serve the asian peanut sauce in individual bowls on the side-- along with rice.
• 30 enjoy!