Chinese Wooly "Ba-Ba" Lamb with Peanut Sauce by Sy

"When I think of lamb, it reminds me of Sheri Lewis and her puppet "Lamb Chop", Ba, Ba! LOL For this recipe you can use de-boned lamb chops (or lamb/beef meat), however, in Asia pork is often used for this dish. This is a fun recipe to make, since the rice sticks/vermicelli noodles magically puff up almost instantly! As a side dish I have added an Asian Peanut Dipping Sauce for each individual portions."
 
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Ready In:
1hr
Ingredients:
30
Serves:
4
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ingredients

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directions

  • PREPARATION-MAIN DISH: Mix the marinade in a bowl with the lamb meat and refrigerate for 30 minutes.
  • Par boil the string beans and carrots in a little salt water, remove.
  • ASIAN PEANUT SAUCE- In a non-stick pot add all the sauce ingredients except the peanuts.
  • Using medium heat stir until smooth (a nice semi-thick consistency, do not boil).
  • Add peanuts, stir, remove from heat and keep warm.
  • Just prior to service the main dish, put peanut sauce in small individual bowls for dipping.
  • MAIN DISH- Put 1- 1 1/2 cups of oil in a wok and bring to a high heat.
  • Drop in a tiny piece of the rice sticks into the oil.
  • If it puffs up immediately the oil is hot enough.
  • Take one portion of the rice sticks, place on a slotted metal spoon and place in the hot oil.
  • 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 white wooly color.
  • IMMEDIATELY REMOVE and place on a paper towel lined plate.
  • Do the same with the balance of the rice sticks.
  • Use more paper towels on top and flip over all the rice sticks.
  • BE CAREFUL THAT THE OIL DOES NOT SPLATTER.
  • KEEP CHILDREN AND ANIMALS AWAY FROM THE KITCHEN.
  • Discard the oil.
  • On a big platter place the rice sticks around the sides and leave a"well" in the center.
  • 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).
  • In a clean wok add some oil, add the garlic, chili and stir fry for about 15-30 seconds.
  • Add the carrots, string beans, mushrooms and stir fry until 3/4 cooked; then remove and set aside.
  • Add a little more oil to the wok, next add the marinated lamb/meat and stir fry until almost done.
  • Add the wine and stir fry briefly.
  • Next add the vegetables back into the wok and stir briefly.
  • Add the arrow root flour/starch to thicken.
  • Add the scallions and sesame oil.
  • Cook briefly and then remove from heat.
  • Place the lamb and vegetables in the center of the platter and drizzle a small amount of the Peanut Sauce on each portion.
  • Serve the Asian Peanut Sauce in individual bowls on the side-- along with white rice.
  • Enjoy!

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RECIPE SUBMITTED BY

Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
 
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