Stir-Fried Lamb Kidney,
Liver and Filet
Ingredients
3 1/2 oz (100 g) lamb
kidney
3 1/2 tbsp (50ml) lamb bone stock
3 1/2 oz (100g) lamb liver
2 cups (500ml) vegetable oil for deep-frying
; uses about 2 1/2 oz (75ml)
3 1/2 oz (100 g) lamb filet
1 tsp. scallions, chopped
5 tsp. dry cornstarch (cornflour)
1 tsp. fresh ginger, chopped
5 tsp. soy sauce
1 tsp. fresh ginger, chopped
5 tsp. rice wine
1/4 tsp. MSG
1 tsp. vinegar
Directions
- Skin the kidney and slice it in half.
Cut out the white and dark-red parts and
cut into 1/8 -inch thin slices. Slice
the liver and filet into pieces the same
size as the kidney and mix well with the
dry cornstarch. Set aside.
- Mix the soy sauce, rice wine, vinegar,
dissolved cornstarch, stock, and MSG into
a sauce. Set aside.
- Heat the oil in a wok to 400oF (205oC),
or until a piece of scallion green or
ginger browns quickly when tossed into
the oil and a haze appears above the surface.
Add the meats and stir-fry for 1 to 2
minutes. Remove and drain. Pour the oil
out of the wok, leaving only enough to
cover the bottom. Reheat and add the scallions
and ginger. Stir-fry until fragrant and
add the meat slices. Then stir the sauce
and add to the wok. Stir-fry about 1 minute,
or until the sauce thickens. Remove and
serve.
