*  Exported from  MasterCook II  *
 
                              Peking Lamb with Leeks
 
 Recipe By     :TASTE SHOW #TS4075
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        6  ounces        lamb fillet, -- 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   Shao Hsing -- (Chinese rice wine)
        1  tablespoon    brown bean sauce, -- mashed
        1  teaspoon      sugar
      1/2  teaspoon      monosodium glutamate
        3  tablespoons   meat stock
        3  tablespoons   rice wine vinegar
        1  teaspoon      sesame oil
        2  teaspoons     cornstarch
 	      4  cups	       vegetable oil, for deep frying, plus 1 tab -- for
       stir-f
        1  large         leek, white and part of green thinly sliced
        3                dried red chili peppers
      1/2  cup           dried black Chinese mushrooms, -- soaked 15 minutes in
        1  cup           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,
 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
 
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