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
It is quite feasible to follow the history of written cooking instructions way back into distant history, at least as far back into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
During Roman times 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. During the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the best banquets, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Peking Lamb With Leeks recipe.
