Peking Lamb with Leeks
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
Ingredients
- 6ounces lamb fillet, -- cut in broad slices
- 1/2teaspoonbaking soda
- 1small egg white
- 1/4teaspoonsalt
- 2teaspoons cornstarch
- 4garlic cloves, -- minced
- 1teaspoonpeanut oil
- 4tablespoons shao hsing -- (chinese rice wine)
Directions
- 1
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 cl
- 2
Mix well and soak 5 hours
- 3
Rinse lamb slices and dry well on paper towels
- 4
In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing
- 5
Add lamb and toss to coat with marinade
- 6
In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame o
- 7
In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce
- 8
Set aside