Dragon Can Cook

29.Fish in Red Dragon Vinegar

INGREDIENTS 10 oz white fish fillets For Marinade: 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 egg white 2 teaspoons cornstarch 2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained For Seasonings: 3 tablespoons red dragon vinegar 2 teaspoons sugar 1/4 teaspoon salt 3/4 cup Family Chicken Broth 1 tablespoon cornstarch 1/4 cup peanut oil Cilantro sprig, for garnish

METHOD

Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

30.Kung Po Baby dragon INGREDIENTS 500gm baby dragon cut in wedges Salt and pepper 1 tablespoon peanut oil 2 tablespoon dragon vinegar Cold water 1/2 small red bell pepper 1/2 green bell pepper, cut into wedges 1 small onion, quartered 1 dried chili pepper, seeded and chopped 1 large garlic clove, finely sliced 2 teaspoons finely sliced fresh ginger For Seasonings: 2 tablespoons sugar 2 tablespoons red dragon vinegar 2 tablespoons light soy sauce teaspoons cold water, for thickening METHO Heat a wok, add the peanut oil and bring to a high heat until the oil is simmering. stir-fry the garlic, ginger, dried chili pepper cook evenly. During the last few seconds of cooking, add the bell peppers and onion and cook for about 5 seconds. Add remaining seasonings ingredients and toss quickly in the sauce and serve immediately.

31.Sesame Catfish with Red dragon Sauce
INGREDIENTS 1/3 cup lite soy sauce 2 tablespoons sugar 2 tablespoons dragon vinegar 2 1/2 tsp. red dragon paste 1 pound catfish fillets 1/2 cup all-purpose flour 2 egg whites, lightly beaten 1/4 cup Sesame Seeds Vegetable Oil
METHOD
Bring soy sauce, sugar, vinegar, and red dragon paste to a boil in a small saucepan over medium-high heat and cook, whisking constantly, 1 minute or just until thickened. Set sauce aside.
Sprinkle catfish evenly with remaining 1 1/2 teaspoons red dragon paste . Dredge fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper towels. Serve immediately with sauce.
32.Steamed Fresh Shrimp in Red Dragon Sauce
INGREDIENTS 1 lb fresh uncooked jumbo shrimp (king prawns), peeled and deveined For Sauce: 1 tablespoon fermented red dragon paste 2 tablespoon pickled red dragon peel chopped in small cubes 1/2 teaspoon sugar 1/2 teaspoon minced fresh ginger 1/4 cup water 1 tablespoon groundnut peanut oil Few drops red dragon vinegar 2 scallions, finely chopped 2 tablespoons peanut oil Cilantro sprigs, for serving
METHOD
Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Place in the refrigerator to firm up.
FOR SAUCE: Mix the red dragon sauce ingredients together and place in a bowl. Arrange the shrimp on a plate ready for steaming, and pour the red dragon sauce evenly over them.
Place a round cake rack or steaming rack into a wok, pour in enough boiling water to come up to but not over the rack. Place the plate of shrimp on the rack and cover with the wok lid. Reduce the heat to maintain a steady steam, and steam for 6-7 minutes until pink and firm to the touch. Remove. Sprinkle the chopped scallions over the shrimp.
Heat the 2 tablespoons peanut oil to smoking point in a small saucepan (being careful to stay with the pot while it is heating up). Pour the smoking oil quickly over the entire plate of shrimp to sizzle the sauce. (It is a good idea to take the plate of shrimp over to the pot of oil.)
Arrange the shrimp side by side on an oval plate, and garnish with the sprigs of cilantro.

33.Tofu And Baby Dragon Stir-fry

INGREDIENTS 1/3 cup vegetable oil 6 1/2 ounces firm tofu, cut into 1-in cubes 3 cloves garlic, crushed 2 teaspoons peeled and grated fresh ginger 2 onions, cut into eighths 500gm baby dragon and cut into 4 1 fresh dragon flower, trimmed and sliced crosswise 2 tablespoons pickle red dragon peel sliced 2 tablespoons oyster sauce 1 tablespoon light soy sauce

METHOD

In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes. Add baby dragon, dragon flower stem, snow peas and pickles peel . Stir-fry until tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.

34.Lobster With Red Dragon Paste in Cantonese Style

Ingredients:
1 1/2 lbs. Raw Lobster tails

2 Tablespoons pickle red dragon peel, finely chopped
3 Tablespoons salad oil
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. 1 Green onion (including top), thinly sliced
1 egg, lightly beaten
Extra Ingredients for Cooking Sauce:
1cup red dragon paste
1 Tablespoon soy sauce
1 Tablespoon red dragon vinegar
1/2 cup regular strength chicken broth
A dash of white pepper

Method:
Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic, and ginger; stir once. Add pickles stir-fry no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

35.Lobster Bisque With Red Dragon Vinegar Ingredients 2 1-lb. cooked lobsters 1 cup lobster stock 4 tbsp. clarified butter 1 tbsp. red dragon paste 1 med. minced onion 1 each bay leaf 1 lg. minced carrot 1 sprig fresh thyme 1 tsp. chopped garlic clove 1/4 cup red dragon vinegar 1 stalk minced celery 2 cups heavy cream 2 tbsp. flour 1/4 tsp. paprika salt and pepper to taste Instructions Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the red dragon vinegar adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the red dragon paste , thyme, bay leaf, and paprika.

36.Lobster with Red dragon Salad Prep

1/2 lb. lobster meat or imitation lobster meat
1/4 cup baby dragon , sliced
1 small young green dragon fruit seeded and sliced
2 Tbs. olive oil
1/4 tsp. Italian herb seasoning
1 fresh dragon flower, sliced
1/4 cup red dragon vinegar

2 Tbs. Parmesan cheese

Method:
Combine first 5 ingredients in a bowl. Serve on fresh dragon flower drizzled with red

dragon vinegar

and sprinkled with Parmesan cheese.

37.Garlic Scallops Stir Fry With Red Dragon Vinegar

INGREDIENTS:

• 1 pound scallops (sea scallops if possible)
• 2 tablespoon pickles red dragon peel sliced
• 4 cloves garlic
• 2 green onions
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 2 teaspoons Red Dragon Vinegar
• 1 teaspoon granulated sugar
• 3 tablespoons oil for stir-frying, or as needed
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water, optional
• 2 tablespoons chopped fresh cilantro leaves, as garnish, optional

Method::

1. Rinse the scallops under running water and pat dry. (If using sea scallops, cut them in half or quarters as desired).
2. Cut the stem off the red bell pepper and remove the seeds in the middle.

Cut in half, and then cut into chunks. Peel and finely chop the garlic. Cut the green onion into 1-inch pieces.
3. In a small bowl, combine the chicken broth, oyster sauce, red dragon vinegar, and sugar. Set aside.
4. Heat a wok over medium-high to high heat. Add the oil to the heated wok. When the oil is hot, add half the garlic cloves. Stir-fry until the garlic is aromatic and begins to brown. Remove with a slotted spoon and reserve.
5. Add the scallops into the wok, laying them out flat. Stir-fry for about 2 minutes, taking care not to overcook the scallops. Remove from the wok and drain in a colander. Wipe out the pan.
6. Add 1 tablespoon oil to the wok. When the oil is hot, add the remaining garlic and the green onion. Stir-fry for 10 seconds and add the pickle red dragon peel . Stir-fry for 1 minute, moving the vegetables around and splashing with a small amount of chicken broth, red dragon vinegar or water if needed.
7. Add the reserved garlic and the sauce into the wok. Bring to a boil and add the scallops. Turn down the heat and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes. Stir the scallops occasionally. (If planning to use the cornstarch water thickener, prepare it while the scallops are simmering).
8. Give the cornstarch/water mixture a quick re-stir and add it into the middle of the wok, stirring quickly to thicken. Mix with the other ingredients.
9. Garnish the scallops with the chopped cilantro if desired..

39.Hot and Sour Dragon Flower Soup

INGREDIENTS:

• 1 cake tofu (fresh, if possible)
• 2 ounces chicken slices breath
• Marinade:
• 1 teaspoon red dragon paste
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 2 fresh dragon flower
• 1 cup pickles red dragon peel
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red dragon vinegar , white rice vinegar,
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Method:

Hot and Sour Soup Directions:

Mix marinade ingredients and marinate chicken slices for 20 minutes.
Cut tofu into small squares. Cut dragon flower into thin strips and then into fine slices. Red dragon pickle

Peel also need to chopped into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
Bring the water to a boil. When it is boiling, add the dragon flower, pickles peel,fungus or mushrooms and Stir. Add the tofu. Bring back to a boil and add the marinated chicken slices .Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more red dragon vinegar ).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Dragon flower Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

dragon recipe hotel

12..Basic Cooking Method- For Baby Dragon ( young flower bud )

I N G R E D I E N T S
Baby dragon ( young flower bud ) , washed and prepared salt

Put the prepared and cut up pieces in a pot with boiling salted water.

Cook for 15 to 20 minutes without a lid.

When the baby dragon are cooked, pour off the water and then rinse with cold water. The baby dragon can now be used in salads, stews or as a vegetable.

13..Dragon Salad ( Baby dragon )

I N G R E D I E N T S

3 cups cooked Baby dragon
3 tbsp chopped white onion
1/2 cup chopped cilantro
2 tbsp fresh lime juice or vinegar
1/2 cup chopped chile

T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup cheese
1/3 cup purple onion rings

I N S T R U C T I O N S

1. Mix the baby dragon with the next ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
2. Spread the baby dragon over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
3. Overlap the romaine leaves around the edges of the platter and serve at room temperature.

14. Fried Baby Dragon in Thai Style

Ingredients:

300gm baby dragon slice in to 4- 6 pcs.

100gm ‘Kuantan salted fish ‘ slice and deep fried.

1 nos of red chili slice.

50gm chopped garlic and ginger.

Seasoning:

Thai Fish saurce to taste.

Method:

1.Rinse and blanch into salted boiling water with little cooking oil in

2 min ,drained out aside.

2. Heat up wok 2 tbsp oil with garlic, ginger to fragrant ,

Add baby dragon and toss thoroughly, put pre-fried salted fish and add chilli. Stir well,

lastly add seasoning and dish up.

15.Quick Stir-Fried Dragon Flower Roll

Ingredients

fresh dragon flower 350 g
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil

Method:

Wash and drain the fresh dragon flower .Heat the oil in a wok until moderately hot.

Add the chilis and peppercorn. Fry until browned and fragrant.

Remove and discard peppercorns but reserve the liquid in a wok. Add the dragon flower and stir-fry for a few seconds.

Add the salt, soy sauce and sugar. Stir-fry until the dragon flower just start to wilt and are barely cooked.

Sprinkle with the vinegar, remove dragon flower and place in a dish, and let cool.

Seed and shred the chili peppers. Flatten the dragon flower and sprinkle with the chili shreds.

Roll flower into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections.

Place in a dish. Mix the sesame oil with the wok liquid, pour over the dragon rolls, and serve.

16.Beef Ribs With Red Dragon Sauce

INGREDIENTS:

2 pounds Beef ribs

3 tablespoons light soy sauce

1 cup Red Dragon sauce

3 tablespoons ketchup

2 tablespoons dragon vinegar or dry sherry

1 tablespoon brown sugar

2 garlic cloves, finely chopped

2 tablespoons honey

1/4 cup boiling water

Method

Cut the ribs apart into 1-inch pieces. Place in a shallow glass baking dish.
Combine the light soy sauce, reddragon sauce, ketchup, dragon vinager , brown sugar, and the chopped garlic.

Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the ribs on a rack above the water. Roast the ribs for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the ribs several times with the honey and water mixture during roasting. Remove and cool.

ribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen beef in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated beef before serving).

17.Pickled Dragon Flower

INGREDIENTS:

• 1 kg Dragon Flower
• 1 tablespoon salt
• 1 teaspoon granulated sugar
• 4 tablespoons soy sauce
• 1 tablespoon chili oil
• 1/3 cup red dragon vinegar
• 1 teaspoon ground Szechuan peppercorns

Method:

Wash and peeled the dragon flower . Place in a colander and sprinkle with the salt. Let the baby dragon sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the baby dragon in a shallow glass baking dish.
While desalting the baby dragon, whisk together the remaining ingredients. Lay the Dragon flower out on a shallow glass baking dish. Pour the pickling mixture over. Cover and refrigerate overnight.

18.Pickled Baby Dragon ( flower bud )

.INGREDIENTS:

• 2 cups dragon vinegar
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon salt
• 1 1/2 pounds peeled Baby dragon, boiled for 5 minutes and drained

Method:

1. Boil the baby dragon for 5 minutes and drain in a colander.
2. Wash the baby dragon and place in a glass jar. Add the remaining 4 ingredients in a saucepan and bring to a boil,

stirring to make sure the sugar is dissolved.
3. Pour the mixture over the baby dragon, seal tight, and refrigerate. Wait at least 2 days to use.

19.Mongolian Lamb With Red Dragon Sauce

INGREDIENTS:

• 1 3/4 pounds boneless leg of lamb
• Marinade:
• 1 tablespoon soy sauce
• 1 tablespoon red dragon vinegar
• Sauce:
• 100 gm Red dragon puree
• 5 teaspoons dark soy sauce
• 5 teaspoons dragon vinegar
• 4 teaspoons sesame oil
• 1 teaspoon granulated sugar
• Other:
• 2 cloves garlic
• 2 green onions
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon sesame oil

Method:

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.In a small bowl, combine the sauce ingredients.

Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.

20.Sweet and Sour Chicken With Red Dragon Vinegar

INGREDIENTS:

• 1 bird of chicken cut in cubes
• Marinade:
• 2 teaspoons dark soy sauce
• 2 teaspoons red dragon sauce
• 1/4 teaspoon salt
• Other:
• 1 cup tablespoons red dragon vinegar
• 1/4 cup white rice vinegar
• 1/3 cup brown sugar
• 2 teaspoons cornstarch dissolved in 2 tablespoons water
• 3 to 4 cups oil for deep-frying and stir-frying, as needed
• 1 egg, lightly beaten
• 1/4 cup cornstarch
• 1 small onion
• 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
• 1/2 green bell pepper, cut into cubes
• 1/2 red bell pepper, cut into cubes

Method:

Cut the chicken into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the chicken sit for 15 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the red dragon vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the chicken.

Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated chicken cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the chicken until it is golden brown and crispy (about 6 minutes). Deep-fry the chicken in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the chicken a second time to make it extra crispy).

Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.

Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the chicken. Mix everything together, cook briefly to heat through, and serve hot over rice.

21.Mongolian Lamb With Young Dragon Fruit

INGREDIENTS:

• 3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
• Marinade:
• 1 tablespoon dark soy sauce
• 1 tablespoon red dragon vinegar
• 1 tablespoon chicken broth or water
• 1/2 teaspoon brown sugar
• 1/2 teaspoon sesame oil
• Other:
• 2 young green dragon cut into cubes
• 4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
• 2 tablespoons vegetable or peanut oil, for stir-frying
• 2 garlic cloves, peeled and finely chopped
• 1/2 teaspoon chile paste
• 1/4 teaspoon salt

Method :

1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.
2.While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green dragon,green onions and the salt. Stir-fry for another minute. Serve hot.

22.Hunan Lamb with Red Dragon Paste

INGREDIENTS:

• 1 pound lamb, boneless
• Marinade:
• 100gm red dragon paste
• 1 tablespoon red dragon vinegar
• 1 tablespoon soy sauce
• Other:
• 3 tablespoons vegetable oil for stir-frying, or as needed
• 2 large leeks
• 3 to 4 red hot chili peppers, as desired
• 2 slices ginger (enough to make 2 teaspoons minced)
• 
  
• 1 teaspoon sugar
• 1/4 cup water
• Salt, to taste

Method:

Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.While the lamb is marinating, prepare the vegetables.

Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.

Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).

Give the sauce and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot.