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Slivered Mutton with Young Ginger, Sichuan Style

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


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.




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