Peking lamb with leeks

Yield: 4 Servings

Ingredients:

6 oz lamb fillet -- cut in broad : slices
1/2 ts baking soda
1 sm egg white
1/4 ts salt
2 ts cornstarch
4 garlic cloves -- minced
1 ts peanut oil
4 TB Shao Hsing -- (Chinese rice : wine)
1 TB brown bean sauce -- mashed
1 ts sugar
1/2 ts monosodium glutamate
3 TB meat stock
3 TB rice wine vinegar
1 ts sesame oil
2 ts cornstarch
4 c vegetable oil

Instructions:

for deep : frying plus 1 tab -- for= : stir-f 1 lg leek white and part of : green thinly sliced 3 dried red chili peppers 1/2 c dried black Chinese : mushrooms -- soaked 15 : minutes= : in 1 c boiling water -- drained 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 = =7F 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 monosodium glutamate stock 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 degrees. 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; 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. Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 From: Meg Antczak