*  Exported from  MasterCook II  *

                             Peking Lamb With Leeks

Recipe By     : Taste Show #TS4075
Serving Size  : 4    Preparation Time :
Categories    : Lamb                     Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       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  cl            Garlic -- 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            Corn starch
       4  c             Vegetable oil --
                        - for deep frying,
                        - +1 tb for stir-frying
       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             Water -- boiling


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, corn starch, 1 ts garlic, peanut oil, and
1 tb Shao Hsing. Add lamb and toss to coat with marinade.

In another small bowl combine brown bean sauce, remaining 3 tb 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°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 tb oil over high heat. Add leek,
remaining garlic, and chili peppers to taste; stir-fry 30 seconds.
Drain mushrooms. 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: 4 Servings


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