2-3 lamb cutlets, semi-frozen
1 c. baby corn
1 c. mushrooms
1 red pepper
SAUCE:
3 tbl. Hunan bean paste
2 tbl. soy sauce
1 tbl. sesame
1 tbl. oyster sauce
1/2 c. broth
- Semi freeze lamb. Cut out center bone. Slice in half length wise, then in half, then julienne. Marinate in garlic oil, dark soy, ginger and garlic mix.
- Cut baby corns in three pieces. Cut up pepper, julienne style. Assemble sauce ingredients.
- Wipe cold wok with garlic oil. Heat to very hot. Add lamb. Fry stirring constantly for 1 minute. Add sauce ingredients. Stir 30 seconds and add corn and mushrooms. Cover one minute. Sprinkle in red pepper. Thicken if necessary. Serve.