triticale - the wheat / rye guy

Lamb N' Leeks

1 lb. boned leg of lamb
1 Tbsp. dark soy sauce
3 Tbsp. chicken stock
1 tsp. light brown sugar
1/4 tsp. five-spice powder
3 leeks
2 Tbsp. peanut oil
3 cloves garlic, chopped fine
1/4 tsp. salt

Slice the lamb very thinly across the grain. This is easiest to do when the meat is just barely frozen. Cut the slices into strips about 1 inch by 2 inches. Mix the soy sauce, chicken stock, brown sugar and five-spice in a non-reactive bowl, and add the meat so as to marinate for 15 minutes. Wash the leeks, trim off the green portion, and slice the white bulb into pieces aesthetically compatible with the strips of lamb.

Arrange all ingredients within reach of the stove for quick stir-frying. Heat a skillet or wok over a high flame to the point that a drop of water tossed on it sizzles away. Without turning down the flame, add the oil, garlic and salt, and fry for half a minute. Add the meat and marinade, and stir for 2 minutes. Add the leeks and stir one more minute.

This recipe comes from northern China. Egg noodles would be more appropriate than rice for serving with it.