---------------------------------------------------------------- From: "5" Newsgroups: alt.food.asian,rec.food.cooking,rec.food.recipes Subject: It's Like Honey! (Beijing Style) Followup-To: rec.food.cooking Date: 4 Jul 1999 06:28:41 -0600 Organization: Blue Planet Net Reply-To: "5" NNTP-Posting-Host: boofura.swcp.com It's Like Honey! (Beijing Style) A story is told about a special lamb dish cooked for the Empress Dowager Cixi. Being very pleased with it, she asked the chef for the name of the dish. he did not dare to venture an answer and instead asked her to name it. She said casually, "It's like honey!" and that has been the name of this dish every since. The lamb pieces in this recipe are brownish red in color, and soft and tender. It really tastes like honey with a lightly sour aftertaste. I know some relatives use beef fillet (coz they don't like lamb) but I haven't tried it that way! If lamb is hard to come by in your area, beef fillet might be a good alternative! 250g (1/2 lb) top quality lamb fillet (tenderloin) 1 Tbsp Hoisin Sauce 2 Tbsp cornflour (cornstarch) 3 Tbsp peanut oil or other oil for frying 1/3 tsp sesame oil Seasoning: 1 Tbsp light soy sauce 1 tsp brown (black) vinegar 1 tsp rice wine or dry sherry 1 tsp ginger juice 1/4 molasses or 1/2 tsp golden syrup/treacle 2 tsp brown sugar 1/2 tsp cornflour (cornstarch) Very thinly slice the lamb across the grain into slices. Place a dish and add the Hoisin sauce, mixing well, then sprinkle with the cornflour and mix until coated evenly. ("Massage" the lamb slices!!!) Mix the seasoning ingredients together and set aside. Just before frying, add 1 Tbsp oil into the lamb to separate the pieces to add cooking. Heat the oil in a wok and stir-fry the lamb over moderate heat until radish brown and just cooked, stirring constantly to separate the slices. Pour off most of the oil and add the seasoning ingredients. Bring to the boil and add the sesame oil. Return the lamb and stir quickly over high heat until the seasoning ingredients coat the lamb. Serve with steaming Jasmine rice at once! -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.