Fried Lamb With Asparagus And Scallion
|Lean boneless lamb leg||3⁄4 Pound, cut in thin slices across the grain and then into 1 inch pieces|
|Soy sauce||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Dry sherry||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Oriental sesame oil||1⁄2 Teaspoon|
|Peanut oil/Other vegetable oil||2 Tablespoon|
|Fresh asparagus||1 Pound, tough ends snapped off, cut on a severe diagonal into 1/2 inch lengths (Medium Size, 12 Ounces Trimmed Weight)|
|Scallions||8 Ounce, the entire stem cut in 2 inch lengths after trimming off an inch of the green top (12 Large Size)|
|Garlic||1 Clove (5 gm), minced / crushed through a press|
1. In a medium bowl, stir together the lamb with 2 tablespoons of the soy sauce, the sherry and pepper. Let marinate at room temperature for 15 to 30 minutes.
2. In a small bowl, stir together the remaining 2 teaspoons soy sauce, the rice vinegar, cornstarch and sesame oil.
3. Place a large heavy wok over moderate heat. When very hot, pour in 1 tablespoon of the peanut oil and increase the heat to high. Add the lamb (most of the marinade will have been absorbed so just dump the whole thing in) and stir-fry for about 1 minute, until no longer red but not completely cooked. Remove and transfer to a plate.
4. Wipe out the wok with a paper towel and add the remaining 1 tablespoon peanut oil. Heat once again over high heat. Add the asparagus and stir-fry until barely tender, 1 to 2 minutes. Add the scallions and garlic and stir-fry for 1 minute, adding 1 to 2 tablespoons water to encourage the cooking and prevent sticking. Return the lamb and heat for a few seconds. Give the sauce mixture a good stir and add it all at once. Bring to a boil, stirring. If the sauce is too thick, add 1 to 2 tablespoons water. Serve hot.