The Shun Lee Cookbook - Michael Tong [56]
1 ½ teaspoons cornstarch
1 leek, white part only, trimmed and cut into thin
1 ½-inch-long strips, well washed 5 garlic cloves, peeled and sliced ⅛ inch thick
4 scallions, white and green parts, trimmed and sliced diagonally into ½-inch pieces
1. Cut the lamb across the grain into ½-inch-thick slices. Cut the slices into pieces about 2 inches long and 1 inch wide. Mix the lamb with the egg, cornstarch, and 1 tablespoon water in a medium bowl. Cover, and refrigerate for 30 minutes.
2. Heat a large wok over high heat. Add enough oil to come about 1 inch up the sides of the wok, and heat it to 325°F. Add the lamb carefully, so the pieces don’t splash or stick to each other, and stir gently until they turn light brown, about 30 seconds. Add the bamboo shoots and stir for 20 seconds. Using a wide wire-mesh strainer, transfer the lamb and bamboo shoots to a colander to drain. Discard all but 2 tablespoons of the oil from the wok.
3. To begin the sauce, mix the rice wine, soy sauce, sugar, vinegar, hot bean paste, and white pepper in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.
4. Return the wok with the oil to high heat. Add the leek and garlic, and stir-fry until the garlic is fragrant, about15 seconds. Return the lamb and bamboo shoots to the wok; then add the scallions and the rice wine mixture, and stir-fry for 10 seconds. Add the cornstarch mixture and stir-fry until the lamb turns a dark brown and the sauce has evenly coated the meat and vegetables, about 20 seconds. Serve immediately.
WHILE MOST OF THE RECIPES in this book are meant to be eaten Chinese-style, with chopsticks, this nontraditional dish requires a fork and knife.
Makes 4 servings
Grilled Lamb Rib Chops with Garlic and Ginger
8 baby lamb rib chops (about 4 ounces each)
2 tablespoons rice wine or dry sherry
1 teaspoon salt
½ teaspoon freshly ground black pepper
24 broccoli florets
2 medium carrots, peeled, each cut into six 1-inch-long wedges
Sauce
½ cup Chicken Stock (page 70) or canned chicken broth
½ cup rice wine or dry sherry
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sugar
2 teaspoons oyster sauce
½ teaspoon freshly ground black pepper
1 tablespoon cornstarch
¼ cup vegetable oil
6 scallions, white and green parts, trimmed and sliced diagonally into 1-inch pieces
6 garlic cloves, peeled and sliced ⅛ inch thick
2 tablespoons hot chili paste
2 tablespoons dark sesame oil
1. Using the flat side of a cleaver, flatten the lamb chops slightly. Combine the lamb chops with the rice wine, salt, and pepper in a large bowl. Cover, and refrigerate for 30 minutes.
2. Position a broiler rack about 3 inches from the heat source, and preheat the broiler. (The top of the chops should be about 1 ½ inches from the heat.) Remove the lamb chops from the marinade. Broil the chops until browned, about 4 minutes. Turn and cook until the other side is browned and the chops are medium-rare, about 2 minutes longer. Transfer the chops to a plate and tent with aluminum foil to keep warm.
3. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the broccoli and carrots, and cook until they are brightly colored but still crisp, about 2 minutes. Drain in colander. Arrange on a serving platter, and tent with aluminum foil to keep warm.
4. To begin the sauce, mix the stock, rice wine, soy sauce, vinegar, sugar, oyster sauce, and pepper in a small bowl, and set it aside. Dissolve the cornstarch in 3 tablespoons cold water in another small bowl, and set it aside.
5. Heat a large wok over high heat. Add the oil and heat until it shimmers. Add the scallions and garlic, and stir-fry until the garlic is fragrant, about 20 seconds. Add the stock mixture, chili paste, and sesame oil, and cook for 15 seconds. Add the cornstarch mixture and bring to a boil. Add the chops, mix thoroughly, and cook just to heat the lamb, about 20 seconds. Place the chops on the platter,