sweet and sour lamb iii

Ingredients

• Servings: 4
• 1 pound lamb butt, cut into 1 inch cubes
• 1 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon soy sauce
• 1 egg white
• 2 green onions, chopped
• 1 quart vegetable oil for frying
• 1/2 cup cornstarch
• 1 tablespoon vegetable oil
• 3 stalks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• white sugar to taste
• salt to taste
• 1 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/3 cup apple vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• place cubed lamb in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. mix in the egg white and green onions. cover, and place in the refrigerator at least 1 hour.
• heat 1 quart oil to 365 degrees f (185 degrees c) in a large, heavy saucepan or deep fryer.
• coat the lamb with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. drain on paper towels.
• heat 1 tablespoon oil in a wok over medium heat. stir in the celery, green bell pepper, and onion, and cook until tender. season with salt and sugar. remove from heat, and set aside.
• in a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple vinegar, ketchup, and 1/2 teaspoon soy sauce. bring to a boil, and stir in the cooked lamb, celery mixture, and the pineapple chunks with juice. return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. cook until well blended.