Hunan Lamb Serves 4
1 pound boneless lamb, sliced paper thin* *easiest to slice if you partly freeze the lamb first, then cut across the grain with a sharp knife 2-1/2 tablespoons soy sauce 2 tablespoons sherry 4 teaspoons cornstarch 1-1/2 teaspoons rice vinegar 1/2 teaspoon sugar 1/4 cup water 4 teaspoons oil 2 leeks, white and tender green parts only, sliced in 1-1/2" diagonals 2 to 4 dried chiles, seeds removed 2 teaspoons minced ginger 2 teaspoons minced garlic 1 teaspoon Asian sesame oil
Mix lamb with 1 tablespoon soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch.
Combine remaining soy sauce, sherry, and cornstarch with next 3 ingredients.
Heat 2 teaspoons oil in a wok. Add leeks and stir-fry 2 minutes. Remove.
Heat remaining oil. Add chiles, ginger, and garlic. Stir-fry 30 seconds.
Add lamb and stir-fry until no longer pink.
Return leeks to the wok. Add sauce mixture and stir-fry until slightly thickened. Stir in sesame oil.
|