Beijing Lamb
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 6 ounces lamb fillets, cut in broad slices
- 1⁄2 teaspoon baking soda
- 1 small egg white
- 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, white 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
directions
- 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, 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.
- 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.
- 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.
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