Monday, January 7, 2013

Spicy Wok Fried Lamb with Celery and Leek

I bought a boneless leg of lamb the other day and decided to portion it out for two meals.  Tonight, it's going to be Chinese.  I feel like we don't see much lamb in the Chinese restaurants around here.  It was not a favorite of mine growing up.. back when the lamb was much more gamey than it is today.  Nowadays, I'm always seeking it out when we go out for Chinese food.  I do like a spicy, wok fried lamb.  

1 lb leg of lamb cut into thick strips
2 tablespoons dark soy sauce
2 tablespoons rice wine
1 tablespoon veg oil
Marinate the lamb in the sauce for a few hours.
Combine (#1):
1 tablespoon finely julienned fresh ginger
2 garlic cloves, chopped
4 serrano chilis, some or all seeds removed, julienned (the more seeds you keep, the spicier it will be)

Combine (#2)
6-8 celery stalks. sliced on the diagonal
1 leek, sliced on the diagonal
A note on the celery:  I like to use the tender hears including the leaves and so more stalks are required as they are smaller.  If you're using the outer larger pieces, you can use less.

Combine: (#3)
2 tablespoons rice wine
1 tablespoon sweet soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon corn starch

Add 1 tablespoon of corn starch to the lamb right before cooking and stir well to combine.  Heat a large wok over high heat until smoking.  Add 1 tablespoon of oil and swirl the wok to coat.  Fry the lamb until it is well browned.  Remove the lamb to the bowl you used to marinate it in and set aside.
In the same wok, add the #1 combo into the wok and fry for 30 seconds, then add combo #2 and fry until vegetable are just tender, several minutes.  
Before adding the lamb, pour out any liquid that has accumulated in the bowl.  Add the lamb to the wok and the the sauce, #3, and fry for a couple more minutes.  
Serve with a handful of fresh cilantro on top and a bowl of rice. Loved it.


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