🫙 From the Spice Rack
Flash-Cooked Lamb with Leeks
2 lb Boneless leg of lamb, shank -portion 2 1/2 tb Soy sauce 2 tb Rice wine or sake 1 1/2 ts Sugar 2 ts Minced ginger root 1 tb Cornstarch Stir-fry sauce 5 tb Corn or safflower oil...
maineasy
Ingredients7 items
Ingredients
- 2lbboneless leg of lamb, shank
- 2tb rice wine or sake
- 11/2 ts sugar
- 2ts minced ginger root
- 1tb cornstarch
- 21/2 tb sesame oil
- 8garlic cloves, peeled and
Directions
- 1
2 lb Boneless leg of lamb, shank -portion 2 1/2 tb Soy sauce 2 tb Rice wine or sake 1 1/2 ts Sugar 2 ts Minced ginger root 1 tb Cornstarch S
- 2
Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons
- 3
Separate muscles of meat and remove any filmy skin
- 4
Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long
- 5
Place slices in bowl
- 6
Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat
- 7
Cover with plastic wrap and marinate 30 minutes in refrigerator
- 8
Prepare sauce and set aside