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