Recipe - Slivered Mutton With Young Ginger Sichuan Style

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

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 cornstarchwater 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 stirfry until they start to wilt. Remove and drain.
Add the mutton slivers and stirfry a few moments. Add the ginger, green
pepper, and garlic shoots. Stirfry 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 recipeludigest Volume 01 Number 228 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997