Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Lamb Chops and Black Pepper Sauce

Lamb

Lamb Chops and Black Pepper Sauce
Ingredients:
pound or 6 thinly sliced lamb chops
1 scallion, sliced thinly at an angle
2 cloves fresh garlic, peeled and smashed
1 red chili pepper, seeded and slivered
1 teaspoon granulated sugar
1 Tablespoon dark soy sauce
1 teaspoon cornstarch
2 Tablespoons chicken broth
2 Tablespoons Shao Xing wine
dash ground white pepper
1 Tablespoon sesame oil
! Tablespoon vegetable oil
Preparation:
1. Mix lamb chops with the scallion pieces, smashed garlic, chili pepper pieces, sugar soy sauce, cornstarch, broth, wine, pepper, and sesame oil and set this aside for half an hour.
2. Heat a wok or fry pan, add the vegetable oil, and after the meat has rested and fully drained on a wire surface for about five minutes, fry them in the hot oil two minutes per side, then add the drained liquid, and boil them one minute more per side, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720