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Ingredients
1 pound lamb or beef heart
5 1/2 inches ginger
2 tablespoons of oil
4 spring onions
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoon cooking sherry

Prep
Slice lamb heart thinly.
Peel and slice ginger.
Cut spring onion into 5 cm pieces.

Marinade
Mix 1 tablespoon soy sauce, sugar and 1 tablespoon of ginger juice in large bowl or pie plate.
Add lamb heart and let it sit.

Cooking
Heat oil in a wok.
When hot add ginger and fry till brown.
Add lamb and cook till no longer pink on the outside.
Add remainder of soy sauce, the sherry, and the spring onion.
Cook 30 second longer.
Serve hot over rice.

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