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Saturday, August 27, 2016

sweet and sour lamb iii

Ingredients

  • Servings: 4
  • 1 pound lamb butt, cut into 1 inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 teaspoon soy sauce
  • 1 egg white
  • 2 green onions, chopped
  • 1 quart vegetable oil for frying
  • 1/2 cup cornstarch
  • 1 tablespoon vegetable oil
  • 3 stalks celery, cut into 1/2 inch pieces
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, cut into wedges
  • white sugar to taste
  • salt to taste
  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/3 cup apple vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon soy sauce
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
  • 1/4 cup water

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs

  • place cubed lamb in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. mix in the egg white and green onions. cover, and place in the refrigerator at least 1 hour.
  • heat 1 quart oil to 365 degrees f (185 degrees c) in a large, heavy saucepan or deep fryer.
  • coat the lamb with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. drain on paper towels.
  • heat 1 tablespoon oil in a wok over medium heat. stir in the celery, green bell pepper, and onion, and cook until tender. season with salt and sugar. remove from heat, and set aside.
  • in a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple vinegar, ketchup, and 1/2 teaspoon soy sauce. bring to a boil, and stir in the cooked lamb, celery mixture, and the pineapple chunks with juice. return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. cook until well blended.

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