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Peking is known as the mutton city of China. Lamb or mutton, cooked with garlic and spring onion, is served in almost every restaurant there.
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1. Fish Omelettes
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4 plaice or lemon sole fillets, about 450 g (1 lb), cut into 4 slices 1 1/2 teaspoons salt 1 teaspoon sesame oil 25 g (1 oz) plain flour 2 eggs lightly beaten 2 tablespoons vegetable oil 1 slice root ginger, peeled and finely chopped 2 spring onions, finely chopped 1 tablespoon chicken stock 1 tablespoon Chinese wine or dry sherry Preparation time: 10 minutes Cooking time: 10 minutes 2. Heat 1 tablespoon oil in a frying pan and add the fish. Fry until golden brown. Turn over and add the ginger, garlic and spring onions. Reduce the heat and cover the pan. Add the chicken stock and rice wine and simmer for 5 minutes. Serve hot.
2. Sauteed Lamb Slices in Garlic Sauce
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450 g (1 lb) lean lamb, sliced very thinly 8 tablespoons vegetable oil 2 tablespoons soy sauce 1/2 teaspoon Chinese wine or dry sherry 1/2 teaspoon Szchuan peppercorns, freshly ground 2 garlic cloves, sliced 225 g (8 oz) spring onions, cut into 4 cm (1 1/2 inch) pieces 1 tablespoon wine vinegar 3 teaspoons sesame oil Preparation time: 10 minutes Cooking time: 2-3 minutes 2. Heat the work and add the remaining oil. When it begins to smoke, dropin the sliced garlic, followed by the lamb. Stir and turn quickly over high heat until the lamb changes colour then place on a heated serving dish with a slotted spoon.
3. Pour off the oil from the wok leaving about 1 tablespoon to coat
the bottom. Reheat the wok and add the spring onions, remaining soy sauce, vingear, and 2 teaspoons of seasame oil. Mix all together over the heat,
then return the lamb to the wok. Add the remaining oil and toss together
to the lamb is coated in the sauce. Transfer to a warm serving dish and
serve immediately.
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