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Peking Lamb with Leeks
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
6 x ca. 30 gLamb fillet, ; cut in broad slices
1/2 TeelöffelBaking soda
1 kleinegg white
1/4 Teelöffelsalt
2 Teelöffelcornstarch
cloves garlic minced
1 Teelöffelpeanut oil
4 EsslöffelShao Hsing; (Chinese rice wine)
1 EsslöffelBrown bean sauce, ; mashed
1 Teelöffelsugar
1/2 TeelöffelMonosodium glutamate
3 EsslöffelMeat stock
3 EsslöffelRice Wine Vinegar
1 Teelöffelsesame oil
2 Teelöffelcornstarch
4 TasseVegetable oil, for deep frying, plus 1 tab; for stir-frying
1 grossLeek, white and part of green thinly sliced
Dried red chili peppers
1/2 TasseDried black Chinese mushrooms, ; soaked 15 minutes in:
1 TasseBoiling water, ; drained
die Zubereitung:

In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.

Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, ~ and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.

In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.

In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.

In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.


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