Lamb In Hot Peanut Sauce

Total Time: 2 hrs 16 mins

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1/2 lb lamb butt
• 2 cloves garlic, minced
• 1 tablespoon fresh gingerroot, minced
• 1/2 cup preserved radish
• 4 pieces bean curd (canned, firm)
• 2 green onions
• 2 tablespoons crunchy peanut butter
• 1 tablespoon dark soy sauce
• 1 tablespoon cider vinegar
• 2 tablespoons sesame oil
• 2 dried hot red chili peppers
• 2 teaspoons sugar
• 1/3 cup stock
• 1/2 teaspoon msg (optional)

Recipe

• 1 soak radish in warm water for 45 minutes.
• 2 cut lamb into 1/2" cubes.
• 3 drain & rinse canned bean curd; cut into 1/2" cubes. (if using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
• 4 wrap it tightly & use about a 5-pound weight.) drain radish & cut into 1/2" cubes.
• 5 cut green onions, including tops, into 2" lengths.
• 6 sauce: in a cup, cream together peanut butter and soy sauce.
• 7 slowly mix in remaining sauce ingredients.
• 8 set aside.
• 9 stir-frying: add oil to hot wok.
• 10 when oil starts to smoke, add lamb.
• 11 stir-fry for about 1 minute.
• 12 add garlic & ginger; stir-fry for another 30 seconds.
• 13 transfer lamb to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
• 14 skim off excess oil.
• 15 add more stock if sauce thickens.
• 16 steaming: in chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
• 17 when ready to serve, drain water off plate, and top vegetables with lamb & peanut sauce.