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

How to Make Mutton Fry Sichuan Style

• 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.