{"id":601,"date":"2015-05-20T23:46:04","date_gmt":"2015-05-21T03:46:04","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=601"},"modified":"2015-05-20T23:47:22","modified_gmt":"2015-05-21T03:47:22","slug":"stir-fried-lamb-and-leeks-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/stir-fried-lamb-and-leeks-recipe\/","title":{"rendered":"Stir-Fried Lamb and Leeks Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-602\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/05\/stir-fried-lamb-and-leeks.jpg\" alt=\"Stir-Fried Lamb and Leeks Recipe\" width=\"500\" height=\"480\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/05\/stir-fried-lamb-and-leeks.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/05\/stir-fried-lamb-and-leeks-300x288.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Stir-fry strips for lamb are readily available, but if you prefer you can cut them from side loin lamb chops or leg steaks.This recipe makes a great meal for families and friends.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 4)<\/p>\n<ul>\n<li>300 g (10\u00bd oz) lamb fillet<\/li>\n<li>\u00bc teaspoon ground Sichuan peppercorns<\/li>\n<li>\u00bd teaspoon sugar<\/li>\n<li>1 tablespoon light soy sauce<\/li>\n<li>2 teaspoons Shaoxing rice wine<\/li>\n<li>2 teaspoons cornflour (cornstarch)<\/li>\n<li>\u00bd teaspoon roasted sesame oil<\/li>\n<li>3 tablespoons dried black fungus (wood ears)<\/li>\n<li>625 ml (21 fl oz\/2\u00bd cups) oil<\/li>\n<li>4 small pieces ginger<\/li>\n<li>200 g (7 oz) young leeks, white pad only, cut into short lengths<\/li>\n<li>2 tablespoons yellow bean sauce<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Cut the lamb into thin slices and combine with the Sichuan peppercorns, sugar, soy sauce, rice wine, cornflour and sesame oil. Marinate in the fridge for at least 2 hours.<\/p>\n<p>Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water.<\/p>\n<p>Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the lamb for 1 minute, or until the color changes. Remove and drain. pour the oil from the wok, leaving 2 tablespoons.<\/p>\n<p>Reheat reserved oil over high heat until very hot and stir-fry the ginger, leek and black fungus for 1 minute, then add the yellow bean sauce, blend well, and add lamb. Continue stirring for 1 minute.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stir-fry strips for lamb are readily available, but if you prefer you can cut them from side loin lamb chops or leg steaks.This recipe makes a great meal for families and friends. Ingredients: (Serves 4) 300 g (10\u00bd oz) lamb fillet \u00bc teaspoon ground Sichuan peppercorns \u00bd teaspoon sugar 1 tablespoon light soy sauce 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":602,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[186],"class_list":["post-601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-stir-fried-lamb-and-leeks-recipe"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=601"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/602"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=601"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}