Beijing Lamb

Directions

1. 1
   In a small bowl combine lamb with baking soda and 1/4 cup cold water.
2. 2
   Mix well and soak 5 hours.
3. 3
   Rinse lamb slices and dry well on paper towels.
4. 4
   In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing.
5. 5
   Add lamb and toss to coat with marinade.
6. 6
   In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, broth, vinegar and sesame oil.
7. 7
   In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce.
8. 8
   Set aside.
9. 9
   In first wok, heat 4 cups oil over high heat to 375F Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon.
10. 10
    Use a slotted spoon to remove lamb to paper towels.
11. 11
    Return lamb to oil and deep-fry 1 minute more; remove and drain again.
12. 12
    Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
13. 13
    In second wok, heat remaining 1 tablespoon oil over high heat.
14. 14
    Add leek, remaining garlic and chili peppers, to taste, and stir-fry 30 seconds.
15. 15
    Add mushrooms and lamb and mix well.
16. 16
    Stir reserved bean sauce mixture and add to wok, tossing to combine.
17. 17
    Bring liquids to a boil and remove from heat as soon as sauce begins to thicken.
18. 18
    Serve immediately with rice.