Hunan Lamb
Ingredients
1 pound lamb, boneless
Marinade:
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
Other:
3 tablespoons vegetable oil for stir-frying, or as needed
2 large leeks
3 to 4 red hot chili peppers, as desired
2 slices ginger (enough to make 2 teaspoons minced)
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 cup water
1 tablespoon cornstarch dissolved in 4 tablespoons water
Salt, to taste
Marinade:
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
Other:
3 tablespoons vegetable oil for stir-frying, or as needed
2 large leeks
3 to 4 red hot chili peppers, as desired
2 slices ginger (enough to make 2 teaspoons minced)
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 cup water
1 tablespoon cornstarch dissolved in 4 tablespoons water
Salt, to taste
Methods/steps
Cut the lamb into paper thin slices
Mix the lamb with the marinade ingredients
Marinate the lamb in the refrigerator, covered, for 30 minutes
While the lamb is marinating, prepare the vegetables
Wash the leeks and cut on the diagonal into 1 1/2-inch pieces
Cut the chili peppers in half, remove the seeds, and chop
Mince the ginger
Also while the lamb is marinating, prepare the sauce
Mix together the rice vinegar, sugar and water and set aside
Dissolve the cornstarch in the water and set aside
Heat a wok over medium-high to high heat
Add 1 tablespoon oil
Add the leeks and stir-fry until they turn a light brown (about 2 minutes)
Season the leeks with a bit of soy sauce or salt during stir-frying if desired
Remove the leeks from the wok
Heat 2 tablespoons oil in the wok
Add the minced ginger and chopped chilies
Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute)
Add the sliced lamb
Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes)
Give the sauce and the cornstarch and water slurry a quick re-stir
Push the lamb up to the sides of the wok
Add the sauce in the middle of the wok
Turn up the heat and add the cornstarch slurry, stirring quickly to thicken
Add the leeks back into the wok
Mix everything together
Taste and add salt or other seasonings if desired
Serve hot
Mix the lamb with the marinade ingredients
Marinate the lamb in the refrigerator, covered, for 30 minutes
While the lamb is marinating, prepare the vegetables
Wash the leeks and cut on the diagonal into 1 1/2-inch pieces
Cut the chili peppers in half, remove the seeds, and chop
Mince the ginger
Also while the lamb is marinating, prepare the sauce
Mix together the rice vinegar, sugar and water and set aside
Dissolve the cornstarch in the water and set aside
Heat a wok over medium-high to high heat
Add 1 tablespoon oil
Add the leeks and stir-fry until they turn a light brown (about 2 minutes)
Season the leeks with a bit of soy sauce or salt during stir-frying if desired
Remove the leeks from the wok
Heat 2 tablespoons oil in the wok
Add the minced ginger and chopped chilies
Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute)
Add the sliced lamb
Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes)
Give the sauce and the cornstarch and water slurry a quick re-stir
Push the lamb up to the sides of the wok
Add the sauce in the middle of the wok
Turn up the heat and add the cornstarch slurry, stirring quickly to thicken
Add the leeks back into the wok
Mix everything together
Taste and add salt or other seasonings if desired
Serve hot
Reviews
