2 lb Boneless leg of lamb, shank
-portion 2 1/2 tb Soy sauce
2 tb Rice wine or sake
1 1/2 ts Sugar
2 ts Minced ginger root
1 tb Cornstarch
Stir-fry sauce 5 tb Corn or safflower oil
2 1/2 tb Sesame oil
8 Garlic cloves, peeled and
-very thinly sliced 4 c Leeks, white part only, cut
-into fine julienne shreds From Nina Simonds’ “China Express” (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6″ wide and 1 1/2″ long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400’F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter.