Slivered mutton with young ginger, sichuan style

1 Servings

Ingredients

Quantity Ingredient
7 ounces Lean boneless mutton
2 teaspoons Rice wine
½ teaspoon Salt
2 ounces Young ginger
1 medium Green pepper; halved & seeded
1 teaspoon Cornstarch (cornflour) dissolved in
1 teaspoon Water
2 teaspoons Soy sauce
5 tablespoons Vegetable oil
1 ounce Garlic shoots or
1 tablespoon Sliced garlic
1 teaspoon Sweet bean sauce or hoisin sauce

Directions

1. Cut the mutton into fine slivers and mix with the rice wine and salt.

Cut the tender ginger and green pepper into slivers.

2. Mix together the cornstarch-water and soy sauce. Set aside.

3. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the green pepper and stir-fry until they start to wilt. Remove and drain.

Add the mutton slivers and stir-fry a few moments. Add the ginger, green pepper, and garlic shoots. Stir-fry several times. Stir in the sweet bean sauce. Stir the cornstarch sauce and add. Cook, stirring until thickened.

Remove and serve.

busted by sooz

Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997

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