Peking Lamb with Leeks
| Yield: | 1 Servings |
| Categories: |
| 6 | oz | Lamb fillet,; cut in broad 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-frying |
| 1 | lg | Leek, white and part of green thinly sliced |
| 3 | Dried red chili peppers | |
| Dried black Chinese mushrooms,; soaked 15 minutes in: | ||
| 1 | c | Boiling water,; drained |
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