Mongolian Lamb - cooking recipe

Ingredients

2 garlic cloves, sliced thin
1 tablespoon soy sauce
1 tablespoon chinese rice wine (or sake, dry sherry)
2 teaspoons sesame oil
1 teaspoon sugar
400 g lamb tenderloins, thinly sliced
peanut oil (or any oil with a high flash point eg rice bran)
1 small onion, sliced chinese style
1/2 red capsicum
1 small carrot
1 broccoli stem, peeled
1 tablespoon ginger, julienned
1 tablespoon oyster sauce
2 teaspoons arrowroot (or cornflour, etc)
3/4 cup chicken stock
sesame seeds (to garnish)

Preparation

Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
Serve and sprinkle with sesame seeds.