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Lamb Slivers In Pungent Sauce

Lamb Slivers in Pungent Sauce recipe image
This Chinese-inspired dish features tender lamb slivers stir-fried in a wok with scallions and bell peppers. The meat is coated in a pungent sauce made from soy, sherry, and cider vinegar for a bold, savory flavor. It is a quick and satisfying main course perfect for weeknight dinners.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 612.0
Description
This Chinese-inspired dish features tender lamb slivers stir-fried in a wok with scallions and bell peppers. The meat is coated in a pungent sauce made from soy, sherry, and cider vinegar for a bold, savory flavor. It is a quick and satisfying main course perfect for weeknight dinners.
Ingredients
  • 1 pound Lamb meat (shoulder or leg)
  • 2 tablespoon Sherry
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cornstarch
  • 1/2 cup Peanut oil
  • 4 Scallions
  • 1/2 lg Bell pepper
  • 1 Clove Garlic, minced
  • 1 teaspoon Fresh ginger, minced
  • 1/2 cup Stock
  • 1 tablespoon Thin soy sauce
  • 1/2 tablespoon Dark soy sauce
  • 1/2 teaspoon Sugar
  • 1/2 tablespoon Cider vinegar
Directions
  1. 1
    Cut lamb across grain in slivers about 2" long.
  2. 2
    In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
  3. 3
    Marinate lamb for 15 minutes.
  4. 4
    Trim & cut scallions in 2" pieces.
  5. 5
    Halve, core & slice bell pepper into slivers to match lamb.
  6. 6
    Combine stock, soy sauce, sugar and vinegar; reserve.
  7. 7
    Cooking:
  8. 8
    Heat peanut oil in wok to deep-
  9. 9
    fry temperature (bubbles
  10. 10
    form around dry chopstick held upright in oil).
  11. 11
    Fry lamb slivers briefly, until coating of starch begins to brown.
  12. 12
    Remove to strainer & reserve.
  13. 13
    Remove oil from wok and save.
  14. 14
    Wash wok.
  15. 15
    Return wok to high heat.
  16. 16
    Add 2 T oil to very hot wok.
  17. 17
    When oil starts to smoke, add scallions & bell pepper.
  18. 18
    Stir-fry for 30 seconds; add garlic & ginger.
  19. 19
    Keep stir-frying.
  20. 20
    When pepper turns bright green, add stock mixture.
  21. 21
    Stir until liquid boils and reduces slightly.
  22. 22
    Add lamb.
  23. 23
    Stir-fry until lamb is hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 612.0kcal
% Daily Value *
Total Fat 53.9g83%
Saturated Fat 15.6g78%
Cholesterol 110.1mg37%
Sodium 1618.2mg68%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.4g2%
Sugars 1.2g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bell, boiling, chinese, cider, cornstarch, dark, fresh, frying, garlic, ginger, lamb, leg, main, meat, minced, oil, peanut, pepper, pungent, salt
Read it online: https://www.chefs-mate.com/recipe/lamb-slivers-in-pungent-sauce/