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Home > Recipes > Veal and lamb recipes > Slivered Mutton with Young Ginger

Slivered Mutton with Young Ginger





7 oz (200g) lean boneless mutton
2 tsp. soy sauce
2 tsp. rice wine
5 tbsp vegetable oil
1/2 tsp. salt
1 oz (35g) garlic shoots (substitute 1 tbsp sliced garlic)
2 oz (50g) young
1 tsp. sweet bean sauce (made from fermented flour, can be substituted with Hoisin sauce)
1 medium green pepper, halved and seeded
1 tsp. dissolved cornstarch (corn flour) dissolved in 1 tsp. water 


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. Cooking, stirring until thickened. Remove and serve.

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