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Lamb in Honey Sauce

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Lamb in Honey Sauce

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Source: The Heritage of Chinese Cooking

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

Little is written about lamb in Chinese cooking as it plays a relatively small role in China's gastronomy. Most Chinese find the odor of mutton disagreeable. But because the texture of the meat is excellent, Chinese cooks take time and care in preparing lamb to minimize its less attractive features and maximize the best.

RECIPE INGREDIENTS

1/2 pound lean boneless lamb

1 tablespoon hoisin sauce (available from Chinese stores)

1/2 teaspoon sesame oil

2 tablespoons cornstarch

3 tablespoons peanut oil

For Seasonings:

1 tablespoon light soy sauce

1 teaspoon brown vinegar

1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry

1 teaspoon ginger juice (use a garlic press)

1 teaspoon honey

2 teaspoons sugar

1/2 teaspoon cornstarch

Lamb in Honey Sauce Recipe at Cooking.com

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DIRECTIONS

Slice the lamb across the grain into thin slices. Place in a dish and mix well with the hoisin sauce and sesame oil. Dust with the cornstarch to coat the meat pieces evenly.

Heat the peanut oil in a preheated wok until moderately hot. Stir-fry the lamb for 1-2 minutes, stirring constantly with chopsticks to separate the slices. Remove and drain well.

Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings ingredients. Bring to a boil. Return the lamb to the wok and stir quickly over maximum heat until the seasoning ingredients coat the lamb slices. Serve immediately.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

213

Fat. Total:

14g

Protein:

12g

Carbohydrates, Total:

Sodium:

318mg

% Cal. from Fat:

59%

Cholesterol:

36mg

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