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Old 07-11-2003, 12:16 AM
Nicholas Zhou
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Default Peppery-Hot Mutton

Peppery-Hot Mutton


1 lb. (500g) cooked mutton
1 tbsp soy sauce
2 dried hot red chili (chilli) peppers
bone stock
3 1/2 oz (100ml) vegetable oil
1/4 tsp. ground Sichuan peppercorns
1/2 tsp. scallions, sliced diagonally
1/4 tsp. sesame oil
1/2 tsp. vinegar
1/4 tsp. MSG (optional)


1. Slice mutton. Halve, seed, wash , and dice the chili peppers.

2. Heat the oil in a wok to very hot, or until the oil surface
ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.

3. Pour the oil out of the wok, leaving only enough to cover the
bottom. Reheat and add the scallions and chili peppers, stir-frying until
fragrant. Add the mutton and stir in the vinegar, salt, soy sauce, and
enough stock to cover the mutton about half-way . Sprinkle with the ground
peppercorn and bring to a boil. Turn the fire to low and simmer until the
sauce thickens. Add MSG (optional), Sprinkle with sesame oil, remove, and

From my cookbook "Real & Healthy Chinese Food Recipes"

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FREE RECIPES: To cliam your free Chinese recipes, cooking tips
and health articles, email to

Real & Healthy Chinese Food Recipes
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