Mongolian Lamb

Combine the marinade ingredients in a medium bowl. Add the lamb and stir to coat. Let stand for 30 minutes. Combine the sauce ingredients in a small bowl.

Cut the green onions and leeks (including tops) into 2-inch pieces. Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add half the bean thread noodles and deep-fry until they puff and expand, about 5 seconds. Turn over to cook the other side. Lift out and drain on paper towels. Cook the remaining noodles. Place the noodles on a serving platter and press down to flatten them slightly.

Remove all but 2 tablespoons of oil from the wok. Add the chiles and stir-fry for 10 seconds. Add the lamb and stir-fry until barely pink, about 2 minutes. Remove the lamb from the wok. Add 2 teaspoons of oil and the ginger and garlic to the wok and cook, stirring, until fragrant, about 10 seconds. Add the green onions, leeks, and peppercorns and cook for 1 minute. Add the sugar and cook for 30 seconds or until caramelized. Return the lamb to the wok. Add the sauce and cook, stirring, until the sauce boils and thickens. Serve over the noodles.

This recipe yields 4 servings.

Tip: Bean thread noodles, known as "fun see" in Chinese, and in English as bean threads, cellophane noodles, or Chinese vermicelli, are thin, translucent noodles made from mung bean starch. They do not need to be boiled; to use them in soups or casseroles, just soak them in hot water until soft. Or deep-fry them as in this recipe for garnishing salads. To avoid a mess when separating a bundle of bean threads, do it inside a bag.