Stir-Fried Lamb With Spring Onions - cooking recipe

Ingredients

350 g lamb fillets (leg up to 400 grams 12-14 oz)
1 teaspoon light brown sugar (sof 5ml)
1 tablespoon light soy sauce (15ml)
1 tablespoon dry sherry (or Chinese rice wine 15ml)
2 teaspoons cornflour (cornstarch 10ml made into a paste)
15 g mushrooms (dried 1/2 oz)
6 -8 spring onions
300 ml vegetable oil (about 1/2 pint 11/4 cups)
1 teaspoon ginger (fresh sliced)
2 tablespoons yellow bean sauce (30ml)
1/4 teaspoon sesame oil (a few drops)

Preparation

Slice lamb thinly.
Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.