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10 x ca. 30 g | lamb sliced |
| Marinade |
| peanut oil |
15 Scheibe | Gingerroot; 3/4-inch |
15 | 3/4" pieces green onions |
1 Teelöffel | Tabasco sauce or Szechwan hot sauce |
1/2 Teelöffel | Accent |
1/3 Teelöffel | salt |
1/3 Teelöffel | sugar |
1/4 Teelöffel | sesame oil |
1/4 Teelöffel | white pepper |
1/2 Tasse | Rice wine |
1 Teelöffel | Cornstarch dissolved in |
1/4 Tasse | water cold |
1 Teelöffel | light soy sauce |
1 Teelöffel | Rice wine |
1 Esslöffel | cornstarch |
1 | Clove garlic; finely crushed |
1/4 Teelöffel | sugar |
1/2 Teelöffel | salt |
1/2 Teelöffel | Accent |
Cut the slices of lamb into strips and toss thoroughly in the Marinade. Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly, until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.
Golden Palace
7TH Street N.W., Washington, D.C.
Beverage: Tsing Tao Beer
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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