Twice-cooked Lamb (hui Guo Rou)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 3/4 lb lamb tenderloin (all fat and connective tissue removed)
• 1 tablespoon mirin (rice wine)
• 2 slices ginger
• 1 clove garlic, paper removed,flattened but still in one piece
• 1 leek
• 1 red bell pepper
• 2 tablespoons peanut oil
• 1 tablespoon sambal oelek or 1 tablespoon chili paste, of your choice
• 2 tablespoons soybean paste
• 1 tablespoon dark soy sauce

Recipe

• 1 place the lamb in a large saucepan and cover with water; bring to the boil.
• 2 when it is boiling, add the mirin and ginger.
• 3 cook the lamb for 20 minutes, then remove from the water and allow to cool (discard the other contents of the pan).
• 4 when the lamb is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long.
• 5 clean the leek and slice in half lengthwise, then slice in 1 inch pieces.
• 6 clean the bell pepper, remove seeds, and chop in pieces similar in size to the leek.
• 7 heat a wok over medium-high to high heat.
• 8 add the oil, and when it is hot, add the flattened garlic clove.
• 9 fry the garlic until it is very brown, then remove it and discard.
• 10 add the chopped leek to the wok, and cook for 1 minute, stirring all the while.
• 11 add the bell pepper pieces, and cook for about 30 seconds, stirring continuously.
• 12 push the vegetables to the side of the wok and add the sambal oelek in the middle; heat briefly.
• 13 add the soybean paste, soy sauce, and the lamb slices, mixing all well and insuring the lamb is covered with all the spicy mixture.
• 14 cook only for another 1-2 minutes, until everything is heated through.