Wednesday, December 16, 2009

Slivered Lamb with Ginger

This recipe originally called for mutton (in other words, sheep meat), but I substituted sliced lamb shoulder (which you can find in most Chinese supermarkets; it is normally used for making hot pot). It also originally called for young ginger, a form of the ginger you would normally use, just picked earlier - it's milder in flavour. I found this to be a tasty dish, the lamb and the ginger paired well with the pepper; it was rather rich, though, and I think that I could only eat so much of it at a time. I like ginger, so this amount of ginger, which might seem like a lot, makes for good flavour. I also found it to be a little salty, so you might tone down the added salt; remember that soy sauce is also salty.

Slivered Lamb with Ginger
700 g lean boneless mutton
4 tsp rice wine
1 tsp salt
5 Tbsp vegetable oil
1 Tbsp sliced garlic
50-75 g ginger
1 tsp sweet fermented yellow bean sauce
2 medium green or red or yellow or orange pepper, halved and seeded
2 tsp dissolved cornstarch (corn flour) dissolved in 1 tsp water
2 tsp soy 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 lamb 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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