Preparation:
Using sharp knife or cleaver, trim lamb of fat and
gristle and remove any tendons. Separate muscles of meat
and remove any filmy skin. Cut meat across grain into
thin slices about 1/6" wide and 1 1/2" long. Place
slices in bowl. Add soy sauce, wine, sugar, ginger root
and cornstarch and toss lightly to coat. Cover with
plastic wrap and marinate 30 minutes in refrigerator.
Prepare sauce and set aside. Heat wok or skillet. Add
1/4 cup corn oil and heat to about 400'F. Add lamb
slices and stir-fry over high heat, stirring
continuously, until meat loses red color and separates.
Remove with slotted spoon and drain in colander. Clean
out skillet. Reheat skillet, add 1 tablespoon corn oil
and 1 tablespoon sesame oil. Heat until very hot. Add
garlic and leeks and stir-fry over high heat about 1 1/2
minutes, until leeks are just tender. Add cooked lamb
and stir-fry sauce and toss lightly to coat. Transfer to
serving platte |
