hong kong sweet and sour lamb

Ingredients

• Servings: 4
• 2 teaspoons light soy sauce
• 1/8 teaspoon sugar
• 2 teaspoons potato starch
• 1 teaspoon sesame oil
• ground black pepper to taste
• 1 pound lamb loin, cut into 1-inch cubes
• 1 cup water
• 2 tablespoons vinegar
• 1/4 cup ketchup
• 1/4 cup sugar
• 1 pinch salt
• 2 teaspoons potato starch
• 1 dash red food coloring
• 1 egg, beaten
• 1 cup potato starch
• 2 cups peanut oil for frying
• 1 green bell pepper, cut into large chunks
• 2 cayenne peppers, sliced
• 4 slices canned pineapple, chopped
• 2 cloves garlic, sliced
• 2 green onions, sliced

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. mix the lamb into the marinade and turn until all the lamb is covered. allow to rest for 15 minutes.
• to make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. set aside.
• dip the lamb pieces in the beaten egg, then dredge in the 1 cup potato starch. use your hand to press the starch the lamb, assuring a consistent coating.
• heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees f (190 degrees c).
• fry the lamb pieces in the hot oil until crisp and light brown, 4 to 5 minutes. remove the lamb from the oil and drain, keeping the oil hot. return the drained lamb pieces to the hot oil for 30 seconds more. remove and drain again. pour off all but 1 tablespoon of oil from the wok.
• heat 1 tablespoon of reserved oil in the wok over medium heat. cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. add the sauce and stir until it thickens. stir in the lamb and toss until the lamb is coated with sauce. remove from heat and serve.