- 1 pound lamb, boneless
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon soy sauce
- 3 tablespoons vegetable oil for stir-frying, or as needed
- 2 large leeks
- 3 to 4 red hot chili peppers, as desired
- 2 slices ginger (enough to make 2 teaspoons minced)
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- 1 tablespoon cornstarch dissolved in 4 tablespoons water
- Salt, to taste
Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.
While the lamb is marinating, prepare the vegetables. Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.
Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.
Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).
Give the sauce and the cornstarch and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and add the cornstarch slurry, stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot.
Yield: 4 Servings