* Exported from MasterCook *
Potsticker Lamb Mandarin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless loin of lamb -- trimmed and cut into slices 3 inches long, 1/2 inch wide, and 1/8 inch thick
1 egg white
3 Tablespoons cornstarch
To stir-fry: -- 2 cups plus 1 Tablespoon vegetable oil
1 bunch scallions -- cut on the diagonal into 1/2-inch pieces
3 garlic cloves -- crushed and minced
2 Tablespoons regular soy sauce -- or Kikkoman,
1 Tablespoon dry sherry
Combine the lamb with the egg white, cornstarch, and 2 Tablespoons water;
and mix well.
Heat 2 cups of the vegetable oil in a wok to 280F; or place a piece of
lamb in the oil and when bubbles rise from it like champagne bubbles in a
glass, add the rest of the lamb, approximately 5 minutes. Turn slowly in
the poaching oil until the meat turns light brown with just a tinge of
pink. Drain in a colander.
Heat the remaining 1 Tablespoon oil in a wok until smoking. Stir-fry the
scallion and garlic for 15 seconds. Add the lamb and stir-fry for 30
seconds. Add the soy sauce and sherry. Stir-fry for 15 seconds and serve.
Serves 4
AuthorNote: Note that this dish does not use the cornstarch mixture. It is
a "dry-cooked" dish. The dish can, however, be finished with a very small
amount of cornstarch mixture. Put 1/2 teaspoon of it in a Chinese ladle or
kitchen spoon, hold the wok firmly, invert the ladle or spoon, and quickly
smack the stem of ladle or spoon against the side of the wok, spraying it
over the ingredients. This will thicken it just a bit and give the dish a
nice glaze.
Cuisine:
"Asian"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 319 Calories; 24g Fat (69.5%
calories from fat); 16g Protein; 7g Carbohydrate; trace Dietary Fiber;
66mg Cholesterol; 580mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 3839 0 0 0 0 0 0 0
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