Braised Lamb With Vegetables
|Lamb shoulder/Leg of lamb||3⁄4 Pound|
|Oil||2 Cup (32 tbs)|
|Bamboo shoots||5 Ounce|
|Soy sauce||1 Tablespoon|
|Hoisin sauce||1 Teaspoon|
|Finely chopped ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Monosodium glutamate||1 Pinch|
|Water||3⁄4 Cup (12 tbs)|
Cut the lamb into thin strips, about 2 inches by 1/4 inch by 1/4 inch.
Beat the egg and cornflour (cornstarch) together, add the lamb and stir to coat.
Drain off any excess egg, and then deep fry the meat until golden.
Drain well on absorbent kitchen paper.
Cut the pepper into wedges and the onion into eighths.
Drop the pepper and onion into boiling water and cook for 5 minutes; drain.
Slice the celery diagonally and the bamboo shoots into thin strips.
Mix together in a saucepan, the soy sauce, hoi sin sauce, ginger, garlic, monosodium glutamate, salt, the extra cornflour (cornstarch) and the water.
Bring to the boil, stirring constantly, add the vegetables and simmer for 2-3 minutes.
Add the lamb and reheat.