Kung pao mutton Recipe

Cooking Directions

• STEP 1.Marinate the mutton with soy sauce, rice wine, and cornstarch for 30 minutes.
• STEP 2.Heat oil in a wok or skillet and stir-fry the marinated mutton until browned.
• STEP 3.Add garlic, ginger, and dried red chilies to the wok and stir-fry for a minute.
• STEP 4.Add peanuts, diced bell peppers, and spring onions to the wok and stir-fry for another minute.
• STEP 5.In a separate bowl, mix together soy sauce, vinegar, sugar, and cornstarch to make the sauce.
• STEP 6.Pour the sauce into the wok and stir-fry until the sauce thickens and coats the ingredients.
• STEP 7.Serve the Kung Pao Mutton hot with steamed rice or noodles.
• STEP 8.Garnish with additional spring onions and peanuts, if desired.

Cooking Tips

• Make sure to marinate the mutton for at least 30 minutes to enhance its flavor and tenderness.
• Adjust the amount of dried red chilies according to your spice preference.
• Feel free to add other vegetables like carrots or zucchini for added color and texture.
• For a healthier version, you can use lean mutton cuts or substitute mutton with chicken or tofu.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave until heated through.
• Serve the Kung Pao Mutton hot with steamed rice or noodles for a complete meal.
• Garnish with additional spring onions and peanuts for added freshness and crunch.