Ingredients
300 g lamb tenderloin, 100 g young ginger (julienned), 1 egg.
Seasonings
Salt, MSG, white pepper, sugar, and clear broth to taste, 1 tablespoon of water starch, 2 tablespoons of vegetable oil.
Steps
1. Wash the lamb, cut into shreds, then mix with egg white and cornstarch to coat evenly.
2. Heat the wok over high heat, add oil and heat to 350°F (medium-high), then stir-fry the shredded lamb for 2 minutes, remove and drain excess oil.
3. Heat a moderate amount of base oil in the wok until hot, first stir-fry the young ginger shreds until fragrant, then add clear broth, followed by the shredded lamb, salt, MSG, white pepper, and sugar, stirring everything together evenly.
4. Thicken with a thin cornstarch slurry, then drizzle with a little cooked oil and serve.