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1
In a small bowl combine lamb with baking soda and 1/4 cup cold water.
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2
Mix well and soak 5 hours.
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3
Rinse lamb slices and dry well on paper towels.
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4
In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing.
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5
Add lamb and toss to coat with marinade.
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6
In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, broth, vinegar and sesame oil.
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7
In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce.
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8
Set aside.
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9
In first wok, heat 4 cups oil over high heat to 375F Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon.
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10
Use a slotted spoon to remove lamb to paper towels.
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11
Return lamb to oil and deep-fry 1 minute more; remove and drain again.
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12
Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
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13
In second wok, heat remaining 1 tablespoon oil over high heat.
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14
Add leek, remaining garlic and chili peppers, to taste, and stir-fry 30 seconds.
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15
Add mushrooms and lamb and mix well.
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16
Stir reserved bean sauce mixture and add to wok, tossing to combine.
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17
Bring liquids to a boil and remove from heat as soon as sauce begins to thicken.
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18
Serve immediately with rice.
