Chinese Wooly Ba Ba Lamb With Peanut Sauce By Sy Recipes

Steps:

• FOR LAMB:
• Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
• Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
• MEANWHILE, PREPARE SAUCE:
• Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
• Cut lamb between ribs into double chops. Serve with sauce.

Steps:

• PREPARATION-MAIN DISH: Mix the marinade in a bowl with the lamb meat and refrigerate for 30 minutes.
• Par boil the string beans and carrots in a little salt water, remove.
• ASIAN PEANUT SAUCE- In a non-stick pot add all the sauce ingredients except the peanuts.
• Using medium heat stir until smooth (a nice semi-thick consistency, do not boil).
• Add peanuts, stir, remove from heat and keep warm.
• Just prior to service the main dish, put peanut sauce in small individual bowls for dipping.
• MAIN DISH- Put 1- 1 1/2 cups of oil in a wok and bring to a high heat.
• Drop in a tiny piece of the rice sticks into the oil.
• If it puffs up immediately the oil is hot enough.
• Take one portion of the rice sticks, place on a slotted metal spoon and place in the hot oil.
• After it puffs up (about 5 seconds) turn over and fry for a few seconds more (making sure you don't burn the rice sticks) à the rice sticks will turn into a bright white wooly color.
• IMMEDIATELY REMOVE and place on a paper towel lined plate.
• Do the same with the balance of the rice sticks.
• Use more paper towels on top and flip over all the rice sticks.
• BE CAREFUL THAT THE OIL DOES NOT SPLATTER.
• KEEP CHILDREN AND ANIMALS AWAY FROM THE KITCHEN.
• Discard the oil.
• On a big platter place the rice sticks around the sides and leave a"well" in the center.
• Use additional paper towels to remove some of the oil on the rice sticks (it is all right if some of the rice sticks break up).
• In a clean wok add some oil, add the garlic, chili and stir fry for about 15-30 seconds.
• Add the carrots, string beans, mushrooms and stir fry until 3/4 cooked; then remove and set aside.
• Add a little more oil to the wok, next add the marinated lamb/meat and stir fry until almost done.
• Add the wine and stir fry briefly.
• Next add the vegetables back into the wok and stir briefly.
• Add the arrow root flour/starch to thicken.
• Add the scallions and sesame oil.
• Cook briefly and then remove from heat.
• Place the lamb and vegetables in the center of the platter and drizzle a small amount of the Peanut Sauce on each portion.
• Serve the Asian Peanut Sauce in individual bowls on the side-- along with white rice.
• Enjoy!

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side,.
• Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce.
• Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding.
• Heat wok; add half of the oil. Stir fry the vegetables and place in warm oven.
• Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.