Fillet Of Lamb With Vegetables
|Lamb||4 Ounce (No Fat)|
|Egg||1⁄2 , beaten to bind|
|Peanut oil||2 Tablespoon|
|Green pepper||1 , cut into pieces|
|Chinese mushrooms||1 Tablespoon, soaked 1 hour, cut in very fine strips|
|Celery||1 Tablespoon, cut in very fine strips|
|Spring onions||1 Tablespoon|
|Dry white wine||1 Tablespoon|
|Monosodium glutamate||1 Pinch (Tiny Pinch, Ve-Tsin)|
|Soy sauce||1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|White pepper||1 Pinch|
Cut the lamb in extremely thin strips.
Work in the cornflour and the egg thoroughly with a little salt and pepper.
Heat very well the peanut oil in a frying-pan and fry the meat in it for 1 minute stirring it and tossing it all the time.
Add the green pepper, Chinese mushrooms and celery and toss and cook for 1 minute.
Turn on to a sieve to drain the oil off.
To the frying-pan add the onions and toss about.
Return the meat and vegetables to the frying-pan.
Add dry white wine, Ve-Tsin, soy sauce, finely chopped clove garlic and white pepper.