First remove the tendons from the lamb and cut into bite-sized strips.
Rinse the leek well and cut diagonally into slices about 2 cm thick. Peel the garlic and cut into slices as well. Drain the bamboo shoots.
Mix cornstarch with 4 tablespoons of water.
Mix egg white with rice wine, salt, half the amount of mixed cornstarch and 2 teaspoons of oil. Pour over meat and stir well so that meat is marinated all around.
Mix the soy sauce with the rest of the cornstarch, about 6 tablespoons of water and the tomato ketchup.
Fry the marinated meat in hot oil for about 4 minutes. Remove and drain well.
In a frying pan, heat 2 teaspoons of oil until hot and fry the garlic. Add the bamboo shoots and leeks and fry for 3 minutes, turning. Add the stirred sauce and bring to a boil briefly.
Serve the meat with the sauce on a warmed serving dish.
Preparation Tip:
When frying, the right heat is reached when small bubbles rise on a toothpick dipped in the oil. This makes the meat for your lamb with leeks really crispy.
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