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Slivered Mutton with Young Ginger, Sichuan Style

Ingredients: 7 Ounce(s) Lean boneless mutton 2 Teaspoon(s) Rice wine 1/2 Teaspoon(s) Salt 2 Ounce(s) Young ginger 1 medium Green pepper; halved&seeded 1 Teaspoon(s) Cornstarch 2 Teaspoon(s) Soy sauce 5 Tablespoon(s) Vegetable oil 1 Ounce(s) Garlic shoots or 1 Tablespoon(s) Sliced garlic 1 Teaspoon(s) Sweet bean sauce Directions: 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. Cook, stirring until thickened. Remove and serve.
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