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Ingredientes
- 3/4 lb boneless lean lamb thinly sliced
- Â Â (leg or possibly shoulder)
- 2 Tbsp. dry sherry or possibly Chinese rice wine
- 1 Tbsp. soy sauce
- 1 tsp sesame oil
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1 pch Chinese five-spive pwdr
- 1/4 c. chicken broth
- 1Â 1/2 Tbsp. soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 1 Tbsp. rice vinegar
- 2 tsp sesame oil
- 1/2 tsp warm pepper sauce or possibly chili oil
- 1/2 tsp sugar
- 1Â 1/2 tsp cornstarch
- 6 x green onions
- 1 lrg leek or possibly 2 medium leeks
- Â Â Vegetable oil for deep-frying
- 2 ounce dry bean thread noodles
- 8 whl dry chile peppers - (to 10)
- 8 x thin slices ginger
- 4 x garlic cloves thinly sliced
- 1/4 tsp grnd toasted Sichuan peppercorns
- 1/2 tsp sugar
Direcciones
- Combine the marinade ingredients in a medium bowl. Add in the lamb and stir to coat. Let stand for 30 min. Combine the sauce ingredients in a small bowl.
- Cut the green onions and leeks (including tops) into 2-inch pcs. Set a wok in a ring stand and add in oil to a depth of about 2 inches. Place over high heat till the oil reaches 375 degrees. Add in half the bean thread noodles and deep-fry till they puff and expand, about 5 seconds. Turn over to cook the other side. Lift out and drain on paper towels. Cook the remaining noodles. Place the noodles on a serving platter and press down to flatten them slightly.
- Remove all but 2 Tbsp. of oil from the wok. Add in the chiles and stir-fry for 10 seconds. Add in the lamb and stir-fry till barely pink, about 2 min. Remove the lamb from the wok. Add in 2 tsp. of oil and the ginger and garlic to the wok and cook, stirring, till fragrant, about 10 seconds. Add in the green onions, leeks, and peppercorns and cook for 1 minute. Add in the sugar and cook for 30 seconds or possibly till caramelized. Return the lamb to the wok. Add in the sauce and cook, stirring, till the sauce boils and thickens. Serve over the noodles.
- This recipe yields 4 servings.
- Tip: Bean thread noodles, known as "fun see" in Chinese, and in English as bean threads, cellophane noodles, or possibly Chinese vermicelli, are thin, translucent/soft noodles made from mung bean starch. They don't need to be boiled; to use them in soups or possibly casseroles, just soak them in warm water till soft. Or possibly deep-fry them as in this recipe for garnishing salads. To avoid a mess when separating a bundle of bean threads, do it inside a bag.
- Comments: In northern China and Mongolia, summers are warm and winters are cool. Spicy dishes like this are popular all year, to hot up a wintry night or possibly to give you a cooling glow on a warm summer day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 140 | 57% |
| Total Fat 15.61g | 20% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 636mg | 27% |
| Potassium 309mg | 9% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.66g | 2% |
| Protein 12.9g | 21% |
