Martin Yan - Pan-Fried Lamb

PAN-FRIED LAMB

This quick stir-fry was inspired by a few dishes I've been served in Beijing. The combination of lamb with leeks and red, yellow, and green onions and the tanginess of the vinegar make this a favorite in my family.

Makes: 4 servings

Ingredients:

Marinade:
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon dark soy sauce
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground toasted Sichuan
peppercorns

3/4-pound boneless lamb Chop

Sauce:
4 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar or
balsamic vinegar
1 tablespoon chili garlic sauce

3 tablespoons cooking oil
3 cloves garlic, thinly sliced
1 leek, white part only, julienned
1/2 cup thinly sliced red onion
1/2 cup thinly sliced yellow onion
6 green onions, julienned

Getting Ready:

Combine marinade ingredients in a bowl. Lightly pound lamb chop. Add meat to marinade and stir to coat. Let stand for 15 minutes.
Combine sauce ingredients in a bowl.

Cooking:

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add lamb and pan-fry until barely pink, about 2 minutes on each side. Remove meat from pan.
Add remaining 1 tablespoon oil to wok, swirling to coat sides. Add leek and onions; stir-fry for 1 minute. Return lamb chop to wok and add sauce. Cook until heated through.