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Lamb in Honey Sauce

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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.
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
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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 213
Fat. Total: 14g
Protein: 12g
Carbohydrates, Total: 9g
Sodium: 318mg
% Cal. from Fat: 59%
Cholesterol: 36mg
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