| Preparation time: 15 minutes | | | | 1. Heat the wok until it becomes pretty hot and add 1 |
| Total cooking time: 12 minutes | | | | tablespoon of the oil. Then swirl it around to coat the |
| Serves: 4 | | | | side of the wok. Then stir-fry the lamb strips in |
| Ingredients: | | | | batches over medium heat, in the mean time adding |
| - oil, for cooking | | | | more oil whenever it is necessary. After that remove |
| - 500g (1lb) lamb backstrap (tender eye of the lamb | | | | all the lamb from the wok. |
| loin), cut into thin strips | | | | 2. The reheat the wok and add 1 tablespoon of oil. |
| - 4 spring onions, thickly sliced | | | | Then stir-fry the garlic and spring onion for about 2 |
| - 2 tablespoons sweet chilli sauce | | | | minutes or so. Then remove from the wok and set it |
| - 2 cloves garlic, crushed | | | | aside. After that, add the soy sauce, the sherry and |
| - 2 teaspoons sesame seeds, toasted | | | | the sweet chilli sauce to the wok. Then bring to the boil, |
| - 2 tablespoons soy sauce | | | | reduce the heat a bit and simmer for about 3 to 4 |
| - 1/3 cup (80ml/23/4 fl oz.) dry sherry | | | | minutes or so. |
| Directions: | | | | |