*  Exported from  MasterCook  *
 
                       LAMB SLIVERS IN PUNGENT SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Lamb meat (shoulder or leg)
    2       tb           Sherry
      1/4   ts           Salt
      1/2   ts           Cornstarch
      1/2   c            Peanut oil
    4                    Scallions
      1/2   lg           Bell pepper
    1                    Clove garlic, minced
    1       t            Fresh ginger, minced
      1/2   c            Stock
    1       tb           Thin soy sauce
      1/2   tb           Dark soy sauce
      1/2   ts           Sugar
      1/2   tb           Cider vinegar
 
   Preparation:  Cut lamb across grain in slivers about
   2 long. In bowl, sprinkle lamb with salt &
   cornstarch; rub into meat; add sherry. Marinate lamb
   for 15 minutes. Trim & cut scallions in 2 pieces.
   Halve, core & slice bell pepper into slivers to match
   lamb. Combine stock, soy sauce, sugar and vinegar;
   reserve.
   
   Cooking:  Heat peanut oil in wok to deep-fry
   temperature (bubbles form around dry chopstick held
   upright in oil). Fry lamb slivers briefly, until
   coating of starch begins to brown. Remove to strainer
   & reserve. Remove oil from wok and save. Wash wok.
   
   Return wok to high heat.  Add 2 T oil to very hot wok.
   When oil starts to smoke, add scallions & bell pepper.
   Stir-fry for 30 seconds; add garlic & ginger.  Keep
   stir-frying. When pepper turns bright green, add stock
   mixture.  Stir until liquid boils and reduces
   slightly. Add lamb. Stir-fry until lamb is hot. Serve.
  
 
 
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