Beijing Lamb

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 ounces lamb fillets, cut in broad slices
• 1/2 teaspoon baking soda
• 1 small egg
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 4 garlic cloves, minced
• 1 teaspoon peanut oil
• 4 tablespoons shaoxing wine
• 1 tablespoon brown bean sauce, mashed
• 1 teaspoon sugar
• 3 tablespoons beef broth
• 3 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 4 cups vegetable oil, for deep frying
• 1 tablespoon vegetable oil, for stir-frying
• 1 large leek, and part of green thinly sliced
• 1 -3 dried red chili pepper
• 1/2 cup black dried chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained

Recipe

• 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 , 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, broth, 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°f 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, and 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.