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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Beef and Mutton >> Stir-Fried
Lamb Kidney, Liver and Filet
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| 3 1/2 oz (100 g) lamb kidney
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| 3 1/2 oz (100g) lamb liver
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| 3 1/2 oz (100 g) lamb filet
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| 5 tsp. dry cornstarch (cornflour)
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| 5 tsp. soy sauce |
| 5 tsp. rice wine |
| 1 tsp. vinegar |
| 3 1/2 tbsp (50ml) lamb bone
stock |
2 cups (500ml) vegetable oil
for deep-frying ;
uses about 2 1/2 oz (75ml) |
| 1 tsp. scallions, chopped
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| 1 tsp. fresh ginger, chopped
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| 1 tsp. fresh ginger, chopped
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| 1/4 tsp. MSG |
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 Skin the kidney and slice it
in half. Cut out the white and
dark-red parts and cut into 1/8
-inch thin slices. Slice the liver
and filet into pieces the same
size as the kidney and mix well
with the dry cornstarch. Set aside.
- Mix the soy sauce, rice wine,
vinegar, dissolved cornstarch,
stock, and MSG into a sauce. Set
aside.
- Heat the oil in a wok to 400oF
(205oC), or until a
piece of scallion green or ginger
browns quickly when tossed into
the oil and a haze appears above
the surface. Add the meats and
stir-fry for 1 to 2 minutes. Remove
and drain. Pour the oil out of
the wok, leaving only enough to
cover the bottom. Reheat and add
the scallions and ginger. Stir-fry
until fragrant and add the meat
slices. Then stir the sauce and
add to the wok. Stir-fry about
1 minute, or until the sauce thickens.
Remove and serve.
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