Ingredients
1 no ingredients
Directions
6 oz lamb fillet, -- cut in broad Peking Lamb With Leeks Recipe brought to you by Recipe
Ideas
: slices
1/2 ts baking soda
1 sm egg white
1/4 ts salt
2 ts cornstarch
4 garlic cloves, -- minced
1 ts peanut oil
4 TB Shao Hsing -- (Chinese rice
: wine)
1 TB brown bean sauce, -- mashed
1 ts sugar
1/2 ts monosodium glutamate
3 TB meat stock
3 TB rice wine vinegar
1 ts sesame oil
2 ts cornstarch
4 c vegetable oil, for deep
: frying, plus 1 tab -- for=
: stir-f
1 lg leek, white and part of
: green thinly sliced
3 dried red chili peppers
1/2 c dried black Chinese
: mushrooms, -- soaked 15
: minutes=
: in
1 c boiling water, -- drained
In a small bowl combine lamb with baking soda and 1/4 cup cold water.
Mix well and soak 5 hours.
Rinse lamb slices and dry well on paper towels. In a small bowl mix
together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut
oil,= =7F and 1 tablespoon of the Shao Hsing. Add lamb and toss to
coat with marinade.
In another small bowl combine brown bean sauce, remaining 3
tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar
and sesame oil. In a cup mix cornstarch with a little cold water to
consistency of heavy cream and whisk into bean sauce. Set aside.
In first wok heat 4 cups oil over high heat to 375 degrees. Drain
lamb, pat dry and deep-fry 1 minute, turning pieces several times
with a metal spoon. Use a slotted spoon to remove lamb to paper
towels. Return lamb to oil and deep-fry 1 minute more; remove and
drain again. Return lamb a third time and deep-fry 30 seconds more;
remove and drain on clean paper towels.
In second wok heat remaining 1 tablespoon oil over high heat. Add
leek, remaining garlic and chili peppers to taste; stir-fry 30
seconds. Add mushrooms and lamb and mix well. Stir reserved bean
sauce mixture and add to wok, tossing to combine. Bring liquids to a
boil and remove from heat as soon as sauce begins to thicken. Serve
immediately with rice.
Yield: 3 to 4 servings as part of a Chinese meal
Recipe By :TASTE SHOW #TS4075
From: Meg Antczak
Servings: 4 servings
Categories: Lamb; Meat; Vegetable
The History of Recipes
Recipes as a concept can be observed far back into the distant past, in fact as far back into history as the early Egyptians, and maybe further still. In practice though, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius informs us how the ancient chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which were published in the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food cooked for the nobility of those days. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new herbs and spices created an explosion in books on cooking, most of which are kept safe in private cookery archives. When we get to the 1900s, cookbooks are in high demand, mostly as a result of higher levels of literacy, more free time and disposable income. The arrival of TV gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Peking Lamb With Leeks recipe.
