6 ounces lamb fillet, -- cut in broad slices

1/2 teaspoon baking soda

1 small egg white

1/4 teaspoon salt

2 teaspoons cornstarch

4 garlic cloves, -- minced

1 teaspoon peanut oil

4 tablespoons Shao Hsing -- (Chinese rice wine)

1 tablespoon brown bean sauce, -- mashed

1 teaspoon sugar

1/2 teaspoon monosodium glutamate

3 tablespoons meat stock

3 tablespoons rice wine vinegar

1 teaspoon sesame oil

2 teaspoons cornstarch

4 cups vegetable oil, for deep frying, plus 1 tab

-- for stir-f 1 large leek, white and part of green thinly sliced

3 dried red chili peppers

1/2 cup dried black Chinese mushrooms, -- soaked 15 minutes in

1 cup boiling water, -- drained

In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.

Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.

In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.

In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.

In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.