| 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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