Peking Lamb with Leeks

Name: Peking Lamb with Leeks
Ingredients: 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; 4 cups vegetable oil, for deep frying, plus 1 tablespoon for stir-frying; 1 large leek, white and part of green thinly sliced; 1 to 3 dried red chili peppers; 1/2 cup dried black Chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained