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Kiwi Yang


Kiwi Yang
1 pound mutton
5 stalks leeks
2 ounces carrots
1 seven-ounce can Watties sliced mushrooms
1 ounce vermicelli
1/2 teaspoon salt
1/2 teaspoon salt
2 teaspoons Lamberton's soya sauce
1/2 teaspoon sugar
2 teaspoons Simix mutton flavourizer
2 teaspoons crn flour (cornstarch)
2 Tablespoons Glenvale dry sherry
1/2 teaspoon salt for vegetables
2 Tablespoons clarified butter
1. Cut mutton, leeks, carrot, and mushrooms into fine strips.
2. Marinate mutton with salt, soya sauce, suar, flavourizer, and the cornflour.
3. Deep fry the vermicelli in hot oil (350 degrees F for one second until crispy, drain, and turn onto plate.
4. Heat two tablespoons clarified butter in pan, add in the cut vegetables, and half teaspoon salt and saute for a few seconds. Push vegetables to one side of the pan and add in the well-seasoned mutton. Saute for three to four minutes, mix with vegetables, sprinkle with sherry. Place over the crispy vermicelli and serve hot.

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