Ginger Garlic Lamb With Sizzling Rice

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

Ingredients

• Servings: 6
• 2 cups jasmine rice, rinsed
• 4 cups water
• vegetable oil, for frying
• 2 lbs lamb tenderloin, silver skin removed
• 2 tablespoons low sodium soy sauce
• 1 teaspoon dry mustard (chinese mustard)
• 3 tablespoons rice wine vinegar
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons canola oil
• 3 tablespoons canola oil
• 1 large yellow onion, diced
• 3/4 cup diced fresh ginger
• 3/4 cup diced garlic
• 1 tablespoon freshly cracked black pepper
• 1 cup wine
• 2 cups water, plus 4 tablespoons
• 2 cups low sodium chicken broth
• 4 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 3 tablespoons cornstarch
• 1/2 cup diced green onion, for garnish

Recipe

• 1 to make da sizzling rice:.
• 2 add rice and water to a small saucepot and bring to a boil over medium heat.
• 3 reduce the heat to low, cover and simmer for 5 minutes.
• 4 remove from heat and let sit 30 minutes.
• 5 transfer the rice to a baking sheet and cool to room temperature.
• 6 preheat the oven to 200º f & put the rice into the oven and let it dry out for 1 hour.
• 7 heat1-2 cups of oil to 350º f in a heavy-bottomed pan over medium heat.
• 8 cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes.
• 9 set aside on a plate.
• 10 to make da lamb:.
• 11 cut the lamb into 3/4-inch rounds.
• 12 stir the soy sauce, mustard, and rice wine vinegar in a large bowl.
• 13 add the lamb and let marinate for15 minutes.
• 14 in a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper.
• 15 lightly press down on the lamb to flatten and dredge in the flour mixture.
• 16 heat the oil in medium saute pan, add the lamb and cook until lightly browned on both sides.
• 17 to make da gravy:.
• 18 in a medium sauce pot, over medium heat, add the oil.
• 19 when the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent.
• 20 deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey.
• 21 simmer for 1 hour or until reduced by half.
• 22 strain the gravy and return it to the pot over low heat.
• 23 combine the 4 tablespoons water and cornstarch in a small bowl.
• 24 slowly stir it into the sauce and cook until the gravy has thickened.
• 25 for da plate-up:.
• 26 transfer the rice to a serving platter, and arrange the lamb on the platter.
• 27 top with the gravy and garnish with the green onions.