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Ingredientes
- 2 lb Boneless leg of lamb, shank portion
- 2 1/2 Tbsp. Soy sauce
- 2 Tbsp. Rice wine or possibly sake
- 1 1/2 tsp Sugar
- 2 tsp Chopped ginger root
- 1 Tbsp. Cornstarch Stir-fry sauce
- 5 Tbsp. Corn or possibly safflower oil
- 2 1/2 Tbsp. Sesame oil
- 8 x Garlic cloves, peeled and very thinly sliced
- 4 c. Leeks, white part only, cut into fine julienne shreds
Direcciones
- Using sharp knife or possibly cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long.
- Place slices in bowl. Add in soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 min in refrigerator. Prepare sauce and set aside.
- Heat wok or possibly skillet. Add in 1/4 c. corn oil and heat to about 400'F. Add in lamb slices and stir-fry over high heat, stirring continuously, till meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add in 1 Tbsp. corn oil and 1 Tbsp. sesame oil. Heat till very warm.
- Add in garlic and leeks and stir-fry over high heat about 1 1/2 min, till leeks are just tender. Add in cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 205 | 61% |
| Total Fat 22.81g | 29% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 449mg | 19% |
| Potassium 391mg | 11% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.32g | 2% |
| Protein 22.94g | 37% |
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