Sweet & Sour Pineapple Lamb

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 lb lamb tenderloin
• 4 cups oil
• 1/4 cup cornstarch, mixed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, dissolved in
• 1 tablespoon water
• 1 egg yolk, beaten
• 5 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons vinegar
• 3 tablespoons light soy sauce
• 2 tablespoons shaoxing wine
• 3 tablespoons ketchup
• 2 tablespoons oil
• 1 garlic clove, crushed and peeled
• 1 tablespoon cornstarch, dissolved in
• 3 tablespoons water
• 1 tablespoon sesame oil
• 1/2 cup water
• 1 cup canned pineapple chunk

Recipe

• 1 trim the meat of excess fat and any silver skin.
• 2 pound the meat with a meat tenderizer to separate the muscle fibers.
• 3 cut it lengthwise into 1 inch wide stripes and then crosswise into 1 inch cubes.
• 4 combine the marinade ingredients together and mix well.
• 5 place the lamb in the marinade, stir well, and allow to marinade for at least 30 minutes.
• 6 mix together the sugar, salt, vinegar, soy sauce, wine, and ketchup for the sauce.
• 7 in a sauce pan, heat 2 tablespoons oil over high heat until hot.
• 8 add the garlic and cook briefly, turning the garlic several times.
• 9 add the mixed sauce ingredients and stir until it comes to a boil.
• 10 reduce the heat to low and add in the cornstarch mixture stirring until it begins to thicken.
• 11 add the water and stir until the sauce becomes smooth and thickened. remove from heat and discard the garlic.
• 12 heat the oil in a wok until hot, about 350ºf.
• 13 dredge the lamb in the cornstarch-flour mixture and shake off any excess flour.
• 14 place the lamb in the oil and cook for 3 minutes, stirring constantly. remove the lamb from the oil and drain on paper towels.
• 15 return the oil to 350ºf.
• 16 return the lamb to the oil and cook for 2 minutes until the lamb is crisp and browned.
• 17 return the sauce to a simmer and add the pineapple.
• 18 simmer for 30 seconds.
• 19 remove the lamb from the oil and place in the sauce after draining briefly.
• 20 place the sauce over high heat and stir until the lamb is well coated.
• 21 serve immediately with rice.