Stir-Fried Leeks with Lamb

Name: Stir-Fried Leeks with Lamb (Sium Bau Yung Yuk)
Cuisine: China
Ingredients: 1 teaspoon cornstarch; 1¾ teaspoons cornstarch; ¾ teaspoon white vinegar; 1½ teaspoons sugar; 1½ teaspoons garlic; ½ teaspoon Shao-Hsing wine or sherry; 8 ounces lamb, weighed after trimming, leg fillet recommended: cut into slices 1½ by 2 inches; Pinch of white pepper; 2½ tablespoons peanut oil; 3 tablespoons chicken broth; 8 ounces leeks: wash, remove both ends, cut into sections ¼ inch wide by 1½ inches long; ½ teaspoon white vinegar; 4 teaspoons minced ginger; 1 teaspoon Shao-Hsing wine or sherry; 2 teaspoons sesame oil; 1 teaspoon peanut oil; 4½ teaspoons dark soy sauce; 2 teaspoons Shao-Hsing wine or sherry; ½ teaspoon sugar; ¼ teaspoon salt; 1 teaspoon sesame oil

Sium Bau Yung Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This vegetable, almost a staple in France, is also somewhat familiar in the western and northern parts of China as well as in its prime vegetable-growing area in Canton. It is often stir-fried with shrimp or beef, but in Hunan it is traditionally served with lamb.

Ingredients

8 ounces lamb, weighed after trimming, leg fillet recommended: cut into slices 1½ by 2 inches

Asia
China
Main course
Hunan

Method

Marinate lamb for 1 hour. Reserve.
Heat a wok over high heat for 1 minute. Add 1 tablespoon peanut oil. Add leeks, Stir-fry for 30 seconds, remove, and set aside.
Wipe off wok and spatula with dry paper towel. Heat the wok over high heat again for 1 minute