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Lamb with Ginger
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
10 x ca. 30 glamb sliced
 peanut oil
15 ScheibeGingerroot; 3/4-inch
15 3/4" pieces green onions
1 TeelöffelTabasco sauce or Szechwan hot sauce
1/2 TeelöffelAccent
1/3 Teelöffelsalt
1/3 Teelöffelsugar
1/4 Teelöffelsesame oil
1/4 Teelöffelwhite pepper
1/2 TasseRice wine
1 TeelöffelCornstarch dissolved in
1/4 Tassewater cold
1 Teelöffellight soy sauce
1 TeelöffelRice wine
1 Esslöffelcornstarch
Clove garlic; finely crushed
1/4 Teelöffelsugar
1/2 Teelöffelsalt
1/2 TeelöffelAccent
die Zubereitung:

Cut the slices of lamb into strips and toss thoroughly in the Marinade. Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly, until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.

Golden Palace

7TH Street N.W., Washington, D.C.

Beverage: Tsing Tao Beer

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.

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