1 lb lamb meat (shoulder or leg)
2 tbsp sherry
1/4 tsp salt
1/2 tsp cornstarch
1/2 cup peanut oil
4 scallions
1/2 large bell pepper
1 clove garlic, minced
1 tsp fresh ginger, minced
1/2 cup stock
1 tbsp thin soy sauce
1/2 tbsp dark soy sauce
1/2 tsp sugar
1/2 tbsp cider vinegar
Directions
Preparation: Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces.
Halve, core & slice bell pepper into slivers to match lamb. Combine
stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil). Fry lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer &
reserve. Remove oil from wok and save. Wash wok.
Return wok to high heat. Add 2 T oil to very hot wok. When oil
starts to smoke, add scallions & bell pepper. Stir-fry for 30
seconds; add garlic & ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
Servings: 4 servings
Lamb Slivers In Pungent Sauce Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Sauce
The History of Recipes
It is possible to read the history of `recipes` back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, ancient recipes were just very basic hieroglyphic recipes for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he describes how the Romans made use of a good variety of spices and herbs, including some familiar names like basil, rue and dill. During the following few hundred years, the powerful families of Wesstern Europe strove to lay on the most exotic banquets, and consequentially the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe publications were starting to become popular mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Lamb Slivers In Pungent Sauce recipe.
