Noble House Black Vinegar Lamb

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb lamb, 1 1/2 inch dice
• 1 tablespoon shaoxing wine
• 1/2 tablespoon soy sauce
• 1/2 tablespoon fresh ginger juice (squeezed from shredded ginger)
• 1/4 cup potato starch
• 2 tablespoons shaoxing wine
• 2 tablespoons black vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons sugar

Recipe

• 1 in a bowl, combine lamb, 1 tablespoon of shaoxing wine, the soy sauce and ginger juice. allow it to marinate for 1 hour.
• 2 when done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees f (170c). prepare a wire rack by lining it with several layers of paper towels.
• 3 put the potato starch in a small bowl, and roll each piece of lamb in it to give each piece an even coating of starch.
• 4 fry the lamb in batches (depending on how big your pot is) until lightly browned and cooked though. transfer the fried lamb to the paper towel lined rack.
• 5 in a saute pan, add the remaining shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. turn the burner on to high heat and bring the mixture to a boil.
• 6 add the cooked lamb to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of lamb, rather than the pan. serve with steamed rice.