AllenOK
Executive Chef
Here's another Chinese recipe. Mods, please move if you feel it's necessary. Remember that aji-mirin is rice wine vinegar.
Hunan Lamb
Yields: 3 – 6 servings
1 # boneless lamb
2 T cornstarch, in all
1 egg white
2 T water
¼ c dry sherry or sake
2 T light soy
1 t sugar
1/8 t white pepper
1 T aji-mirin
4 fresh hot chiles
1 leek, white part only
1 c peanut oil
1 T crushed red pepper
1 T hot bean sauce (Lot Mein See)
Shred the lamb into strips 2” long by ¼” thick. Combine 1 T of the cornstarch with the egg white and dredge the lamb in this mixture. Combine the remaining cornstarch with the water, sherry/sake, soy, sugar, white pepper, and the aji-mirin. Seed and shred the chiles. Shred the leek. Heat the oil to 375°F or very hot. Add the lamb and fry for 30 seconds. Remove the lamb from the oil with a slotted spoon. Remove all but 2 T of the oil from the pan. Reheat the oil and add the red pepper. Stir for 20 seconds or until the flakes darken. Add the hot peppers and the leek. Stir for 20 seconds. Add the hot bean sauce. Add the lamb to the pan along with the soy/aji-mirin mixture. Stir to blend for 15 seconds or until thickened. Serve immediately.
Hunan Lamb
Yields: 3 – 6 servings
1 # boneless lamb
2 T cornstarch, in all
1 egg white
2 T water
¼ c dry sherry or sake
2 T light soy
1 t sugar
1/8 t white pepper
1 T aji-mirin
4 fresh hot chiles
1 leek, white part only
1 c peanut oil
1 T crushed red pepper
1 T hot bean sauce (Lot Mein See)
Shred the lamb into strips 2” long by ¼” thick. Combine 1 T of the cornstarch with the egg white and dredge the lamb in this mixture. Combine the remaining cornstarch with the water, sherry/sake, soy, sugar, white pepper, and the aji-mirin. Seed and shred the chiles. Shred the leek. Heat the oil to 375°F or very hot. Add the lamb and fry for 30 seconds. Remove the lamb from the oil with a slotted spoon. Remove all but 2 T of the oil from the pan. Reheat the oil and add the red pepper. Stir for 20 seconds or until the flakes darken. Add the hot peppers and the leek. Stir for 20 seconds. Add the hot bean sauce. Add the lamb to the pan along with the soy/aji-mirin mixture. Stir to blend for 15 seconds or until thickened. Serve immediately.
