Preparation

Method:

1. Cut lamb crosswise into slices one-eighth inch thick by 1 inch wide by 2 inches long. Trim leeks, halve lengthwise, and cut into 2-inch slivers.

Cut carrot into one-eighth by 2-inch julienne strips; blanch briefly in boiling salted water and drain. Set vegetables aside.

2. In bowl, combine lamb, 1 tablespoon of the soy sauce, ginger, 1 teaspoon of the sugar, wine, cornstarch and 1 teaspoon of the sesame oil. Marinate 30 minutes.

3. In small bowl, combine vinegar and the remaining soy sauce, sugar and sesame oil; set aside.

4. Preheat wok over high heat until very hot; add 2 tablespoons of the peanut oil. When hot, add lamb in 3 batches, seconds apart. Sear meat until it is no longer pink (about 30 seconds per batch), pushing seared meat up sides of wok and adding next batch in center. Remove meat; set aside.

Reduce heat to medium-high; pour in remaining peanut oil; add salt and garlic. Stir-fry until garlic is lightly browned and fragrant (about 15 seconds).

5. Add leek and carrot; stir-fry 15 seconds.

6. Push vegetables up sides of wok, add bean sauce in center, and cook until fragrant (about 15 seconds). Add vinegar mixture; cook, stirring until reduced to a thick consistency.

7. Add cooked lamb, toss lightly, and serve at once.