serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb
fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add
3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2–3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2–3 minutes until the lamb is cooked
through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the
work or pan to a warmed serving dish. Serve immediately.
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