Classic Chinese Cookbook/Yan-Kit's

Paper-Thin Lamb with Scallions
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 ounces lamb loin, trimmed 3 or 4 tablespoons peanut or corn oil 2 cloves garlic, peeled and sliced thin
8 ounces scallions, sliced into long slivers dashes of sesame oil to taste FOR THE MARINADE: 2 teaspoons thin soy sauce
2 teaspoons Shaohsing wine or medium-dry sherry FOR THE SAUCE: 1/4 teaspoon salt 1/2 teaspoon sugar
2 teaspoons thick soy sauce 2 teaspoons Shaohsing wine or medium-dry sherry 1 teaspoon sesame oil



1 Slice the lamb into paper-thin pieces (chilling the meat in the refrigerator beforehand for 1 or 2 hours to make slices easier). Pat dry, if necessary. Pur into a bowl.
2 PREPARE THE MARINADE: Add the soy sauce and wine or sherry to the lamb. Let marinate for 15 to 30 minutes.
3 PREPARE THE SAUCE: Mix together the salt, sugar, soy sauce, wine or sherry and oil in a small bowl and put aside.
4 Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the garlic; let it sizzle and take on color. Pur in the lamb and, sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 20 to 30 seconds, or until partially cooked. Pour in the sauce, stirring to incorporate, and add the scallions. Flip and toss until the lamb is cooked and the mixture has absorbed most of the sauce. The dish should be slightly dry in appearance.
5 Remove to a warm serving plate and sprinkle with sesame oil to enhance the flavor. Serve immediately.

Back