Mutton, Taro, and Mushroom

Mutton, Taro, and Mushroom

serves 2

Mutton strengthens Yang energy. It nourishes the blood, stimulating its circulation, and reinforces the kidneys. This dish is a valid tonic for the whole body and is therefore effective in overcoming debility, exhaustion, and convalescence.

2 tablespoons (30 grams) wood-ear mushrooms Water for soaking

1 tablespoon (5 grams) cornstarch

2 tablespoons (30 milliliters) cooking wine

1 tablespoon (15 milliliters) soy sauce

Salt to taste

9 ounces (255 grams) mutton or lamb, cut into 1-inch by 2-inch pieces

3 ounces (90 grams) taro

3 tablespoons (45 milliliters) cooking oil

2 teaspoons (10 grams) chopped onion

3 slices ginger

1 teaspoon (5 milliliters) sesame oil

Place the wood-ear mushrooms in a small bowl, cover with hot water, and soak for 1 hour. When soft, drain the mushrooms and dry them. Place the cornstarch, cooking wine, soy sauce, and salt in a bowl and mix together. Add the lamb or mutton pieces and stir to coat. Chop the taro into pieces about the same size as the meat. Heat 2 tablespoons of the cooking oil in a wok or frying pan. Add the meat and stir-fry for 5 minutes, or until the meat changes color. Remove the meat from the pan and and set aside in a clean dish. Heat the remaining tablespoon of cooking oil in the wok. Drop in the onion and ginger and stir for a few seconds. Add the taro and wood-ear mushrooms. Stir-fry for 3 minutes, then mix in the meat. Stir well. Sprinkle the sesame oil over the dish and add a little salt to taste. Remove from heat and serve.

hancheng

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