Mix Lamb Kidney, Liver and Filet Recipe
3.5 oz (100g) lamb kidney
3.5 oz (100g) lamb liver
3.5 oz (100g) lamb filet
5 tsp dry cornstrch
5 tsp soy sauce
2 tsp rice wine
3.5 tbsp (50ml) lamb bone stock
5 tbsp vegetable oil
1 tsp scallions, chopped
1 tsp fresh ginger, chopped
1. Skin the kidney and slice it in half.
Cut out the white and dark-red parts and cut into 1/8 inch thn slices.
Slice the liver and filet into pieces as the same size as the kidney and mix well with dry cornstarch. Set aside.
2. Mix the soy sauce, rice wine, dissolved cornstarch, stock into a sauce. Set aside.
3. Heat the oil in a wok,until a piece of scallion green or ginger browns quickly when tossed into the oil and a haze appears above the surface.
Add the meats and stir fry for 2mins.
Add the scallions and ginger, stir fry 1min.
Stir the sauce (above 2) and add to the wok.
Stir fry about 1 min or until the sauce thickens.
Remove and serve.
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