Zhu Rou Chao Mogu (lamb And Mushroom Stir-fry)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons chicken stock
• 3 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil
• 3/4 teaspoon sugar
• 12 ounces lamb tenderloin, very thinly sliced crosswise
• 3 tablespoons cornstarch
• 1 tablespoon dry sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 egg
• canola oil, for frying
• 8 ounces shiitake mushrooms, thickly sliced
• 1/2 cup water chestnut, sliced
• 2 cubanelle peppers, seeded cut into 1 1/2 inch pieces
• 2 red bell peppers, seeded cut into 1 1/2 inch pieces
• 4 garlic cloves, minced
• 1 piece ginger, minced (1 inch)
• cooked rice, for serving

Recipe

• 1 whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil and sugar in a small bowl; set aside.
• 2 in a bowl, toss together lamb, cornstarch, sherry, salt, pepper and egg . let sit for 30 minutes and then drain.
• 3 pour oil to a depth of 2 inches in a 14 inch wok or high-sided skillet over medium-high heat. heat oil until a deep-fry thermometer reads 300 degrees f.
• 4 add lamb and fry, stirring gently constantly, until it turns (45 seconds). using a slotted spoon, transfer lamb to a large colander set over a bowl to drain.
• 5 heat oil to 350 degrees f. add shiitakes, water chestnuts and both peppers to oil and fry, stirring often, until crisp-tender (30 seconds). using a slotted spoon, transfer to colander with lamb. set aside.
• 6 discard all but 1 tbsp oil and return wok to high heat. add garlic and ginger and cook, stirring, until fragrant (10 seconds). add sauce and cook, stirring, until thickened (20 seconds).
• 7 return lamb and vegetables to wok and toss until well coated. transfer to a serving platter and serve with rice.