Name: Slivered Mutton with Young Ginger, Sichuan Style
Ingredients: 7 oz Lean boneless mutton; 2 ts Rice wine; 1/2 ts Salt; 2 oz Young ginger; 1 md Green pepper; halved & seeded; 1 ts Cornstarch (cornflour) dissolved in; 1 ts Water; 2 ts Soy sauce; 5 tb Vegetable oil; 1 oz Garlic shoots or; 1 tb Sliced garlic; 1 ts Sweet bean sauce or hoisin sauce

Our drive to evangelize and our desire to grow numerically have led us to “use” worship as a tool to reach the lost. We have gone so far as to turn our worship services, as opposed to evangelistic services, into "seeker-friendly" meetings, so the world will feel at home when they come into the house of God. We should always be sensitive to the unsaved, but nowhere in Scripture are we told to accommodate the world in what God calls the believer to offer to Him.

Ron Owens

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Chinese	Chinese, Meats	1	Servings

INGREDIENTS

7	oz	Lean boneless mutton
2	ts	Rice wine
1/2	ts	Salt
2	oz	Young ginger
1	md	Green pepper; halved & seeded
1	ts	Cornstarch (cornflour) dissolved in
1	ts	Water
2	ts	Soy sauce
5	tb	Vegetable oil
1	oz	Garlic shoots or
1	tb	Sliced garlic
1	ts	Sweet bean sauce or hoisin sauce

INSTRUCTIONS

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@gj.net> on Nov 08, 1997

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