Recipe: Lamb with Ginger
For 6 Persons
Category: Meat
10 oz Sliced lamb
Marinade
Peanut oil
15 sl Gingerroot; 3/4-inch
15 3/4" pieces green onions
1 ts Tabasco sauce or Szechwan
-hot sauce
1/2 ts Accent
1/3 ts Salt
1/3 ts Sugar
1/4 ts Sesame oil
1/4 ts White pepper
1/2 c Rice wine
1 ts Cornstarch dissolved in
1/4 c Cold water
----------------------------------MARINADE----------------------------------
1 ts Light soy sauce
1 ts Rice wine
1 tb Cornstarch
1 Clove garlic; finely crushed
1/4 ts Sugar
1/2 ts Salt
1/2 ts Accent
Cut the slices of lamb into strips and toss thoroughly in the Marinade.
Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of
4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring
constantly, until meat is no longer pink, about 3 minutes. Immediately
remove wok from heat. Gently empty into a strainer placed over a deep metal
bowl. Allow frying oils to drain. Return wok to high heat and add about 1
tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb,
ginger, green onions and the following six seasonings. Stir-fry about 45
seconds. Add the rice wine and cook about 1 minute longer. Stir in the
dissolved cornstarch until the sauce thickens. Remove from heat and serve
at once. MARINADE: Mix all ingredients together until thoroughly combined.
Refrigerate until ready to use.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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