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
Written recipes as an idea can be observed back into history, in truth as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
Much later, in Roman times a man called Apicius compiled a few documents which described recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times used a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, such as basil and coriander. The introduction of these new herbs and spices prompted an eruption in recipe manuscripts, the majority of which are kept safe in private libraries. When we get to the twentieth century, cooking books were starting to become popular mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Lamb Slivers In Pungent Sauce recipe.
