Ingredients:
• 200 gm – lean boneless Mutton
• 2 tsps – Rice wine
• 50 grams – fresh Ginger
• 1 – medium green pepper, halved and seeded
• 1 tsp – dissolved Corn starch (Corn flour) dissolved in 1 tsp water
• 2 tsps – soy sauce
• 5 tbsps – vegetable oil
• 35 grams – Garlic shoots or 1 tbsp – sliced Garlic
• 1 tsp – sweet bean sauce
• 1/2 tsp – salt
Method:
- 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 hot.
Recipe courtesy of Bramaramba Chandrashekar