Flash-Cooked Lamb with Leeks

Ingredients:

2 pounds of lamb (shank portion)
2 tablespoon sake or rice wine
2 ½ tablespoons Soy Sauce
1 ½ teaspoons sugar
1 tablespoon cornstarch
5 tablespoons safflower or corn oil
2 ½ tablespoons sesame oil
2 teaspoons minced ginger root
8 garlic cloves, very thin slices
Stir fry sauce
4 cup white part of leeks, cut into fine julienne shreds

Preparation:

With the help of a cleaver or sharp knife remove the fats and tendons. Cut the meat into very thin and long strips. The slices need to be marinated, put them in a bowl and add sugar, ginger root, cornstarch, wine and soy sauce. Toss all the ingredients so that it lightly coats the meat.

Cover the bowl with plastic wrap and keep in the refrigerator to marinate for 30 minutes. Now prepare sauce and set aside. Heat the wok on a very high flame and add the marinated meat slices. Stir fry the slices continuously. When the meat loses its red color and separated, remove them with slotted spoon and keep it on the colander. Wipe the wok and again heat it. Put 1 tablespoon of safflower and sesame oil.

Put leeks and garlic and stir fry it over high heat. When the leeks are tender put cooked meat slices and stir fry sauce. Toss the ingredients and remove from fire.