Last Tuesday (it has taken me over a week to write this one up! Sorry about that!) I had the lovely Fig over for our usual Tuesday dinner and Doctor Who session, although this time we watched 80s classic Gremlins instead, and I found this recipe in my Big Book of Wok and Stir-Fry cookbook. It’s a tasty one but it does have a couple of minor issues. For example the ingredients list mentions ‘Basic Chinese Stock’, but the instructions refer to Spicy Beef Stock. Also the suggested cooking time means that the leeks are pretty much raw. I gave them a few minutes longer and that softened them up a bit but they were still very chewy.
350g of lamb neck fillet
1 garlic clove, finely chopped
2 teaspoons of soy sauce
2 teaspoons of Chinese rice wine
½ a teaspoon of sugar
¼ of a teaspoon of salt
½ a teaspoon of cornflour
2 tablespoons of basic Chinese stock
2 tablespoons of groundnut oil
3 leeks, sliced into 4cm pieces
1 tablespoon of chicken stock (I used 3-4 tablespoons as 1 just didn’t seem sufficient.)
A pinch of white pepper
Slice the lamb, diagonally into bite-sized pieces. Flatten with the back of a knife and place in a bowl along with the garlic, soy sauce, rice wine, sugar and salt, stir well to combine and leave to stand for an hour at room temperature.
Mix the cornflour and Chinese stock into a paste.
Heat a wok over a high heat and add a tablespoons of the oil. Add the lamb pieces and stir-fry for 1 minute, then season to taste with the pepper.
Add the cornflour paste and stir-fry for a further 2 minutes. Remove from the wok, set aside and keepo warm.
Wipe the wok clean with kitchen paper. Return the wok to a high heat and add the remaining oil. Add the leeks and chicken stock and stir-fry for 2 minutes, until just cooked, and still bright green and crisp. (I found that the leeks were still too tough after just 2 minutes, so I cooked them for nearer 5. Just use your judgement.)
Return the lamb to the wok and fry for a further minute.
Serve immediately with boiled rice.