Slivered Mutton With Young Ginger, Sichuan Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Meats | 1 | Servings |
INGREDIENTS
| 7 | oz | Lean boneless mutton |
| 2 | t | Rice wine |
| 1/2 | t | Salt |
| 2 | oz | Young ginger |
| 1 | Green pepper, halved & | |
| seeded | ||
| 1 | t | Cornstarch, cornflour |
| dissolved in | ||
| 1 | t | Water |
| 2 | t | Soy sauce |
| 5 | T | Vegetable oil |
| 1 | oz | Garlic shoots or |
| 1 | T | Sliced garlic |
| 1 | t | Sweet bean sauce or hoisin |
| sauce |
INSTRUCTIONS
Cut the mutton into fine slivers and mix with the rice wine and salt. Cut the tender ginger and green pepper into slivers. Mix together the cornstarch-water and soy sauce. Set aside. 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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Nutrition (calculated from recipe ingredients)
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Calories: 665
Calories From Fat: 607
Total Fat: 70.3g
Cholesterol: 0mg
Sodium: 1522.3mg
Potassium: 341.1mg
Carbohydrates: 14.1g
Fiber: 2.3g
Sugar: 3.1g
Protein: 2.2g