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Ingredients:
7 oz (200g) lean boneless mutton
2 tsp. soy sauce
2 tsp.
rice wine
5 tbsp
vegetable oil
1/2 tsp. salt
1 oz (35g)
garlic shoots (substitute 1 tbsp
sliced
garlic)
2 oz (50g) young
ginger
1 tsp. sweet bean sauce (made from fermented
flour, can be substituted with Hoisin sauce)
1 medium green pepper, halved and seeded
1 tsp. dissolved
cornstarch (corn flour)
dissolved in 1 tsp. water
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. Cooking, stirring until thickened.
Remove and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
