Shredded Lamb With Bean Sprout And Capsicum
|Lamb||1 Kilogram (Any Meat)|
|Capsicums||4 , shredded 2-3" in length and seeds removed|
|Bean sprouts||1 Cup (16 tbs), cleaned and washed|
|Spring onions||2 , sliced|
|Garlic||1 Tablespoon, crushed|
|Soya sauce||2 Tablespoon|
|Salt||2 Teaspoon (Leveled)|
|Corn flour||1 1⁄2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
Clean and shred the lamb thinly, cook in boiling water for 15-20 minutes.Drain well.
Mix soya sauce, wine, salt, cornflour and water in a bowl and make a smooth paste.
Heat oil, saute onions and garlic for 3-4 minutes, stir well and add shredded lamb. Mix well.
Pour in cornflour mixture, cook over medium heat, add more water if necessary. Mix well.
Stir all the time.
Cook for 15 minutes.
Add bean sprouts, stir well and remove from heat.
Heat 2 teaspoons oil in a frying pan and toss shredded capsicums for 2 minutes.
Place cooked shredded lamb on a serving dish.
Arrange capsicums around the border.
Serve hot with rice or noodles.
Use cottage cheese or toffu instead of lamb.
Cut into fingers and proceed as above.