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Mongolian Lamb

Makes: 4 servings

Ingredients:

For the Marinade:
2 Tbsps. dry sherry or Chinese rice wine
1 Tbsp. soy sauce
1 tsp. sesame oil
2 tsps. cornstarch
1/2 tsp. sugar
Pinch of Chinese five-spice powder
3/4 lb. boneless lean lamb(leg or shoulder), thinly sliced

For the Sauce:
1/4 cup chicken broth
2 Tbsps. soy sauce
1 Tbsp. dry sherry or Chinese rice wine
1 Tbsp. rice vinegar
2 tsps. sesame oil
1/2 tsp. chili oil
1/2 tsp. sugar
1-1/2 tsps. cornstarch
2 Tbsps. vegetable oil, plus 2 tsps.
6 green onionscut into 2-inch pieces
2 medium leeks, white parts only cut into 2-inch pieces
8 to 10 whole dried hot chili peppers
8 thin slices peeled ginger
4 cloves garlic, thinly sliced
1/4 tsp. ground toasted Sichuan peppercorns
1/2 tsp. light brown sugar

Cooking:

1. Combine the marinade ingredients in a medium bowl. Add the lamb and stir to coat. Let stand for 1 hour. Combine the sauce ingredients in another bowl; set aside.

2. Heat a wok over high heat. Add 2 tablespoons of the oil, swirling to coat sides. Add the chilies and stir-fry for 10 seconds. Add the lamb and stir-fry until barely pink, about 2 minutes. Remove the lamb from the wok. Add 2 teaspoons of oil and the ginger and garlic to the wok and cook, stirring, until fragrant, about 10 seconds. Add the green onions, leeks, and peppercorns and cook for 1 minute. Add the sugar and cook for 30 seconds or until caramelized. Return the lamb to the wok. Add the sauce and cook, stirring, until the sauce boils and thickens. Serve with steamed white rice, if you like.

Adapted from Everybody’s Wokking by Martin Yan (Harlow & Ratner)
Copyright Yan Can Cook Inc., 2006