Ingredients
oil for cooking
5oo g. lamb backstrap, cut into strips
2 cloves garlic
4 spring onions
1/2 c dry sherry
2 tbsp. sweet chili sauce
2 tsp/sesame seeds,toasted
2tbsp.soy sauce
1/2 c bean sprout
Preparation
1.Heat the wok very hot, add 1 tbsp. oil and swirl it around to coat the side. 2.Stir fry lamb strips in batches over hight heat.Remove lamb from the wok . 3.Reheat the wok, add 1 tbsp.of oil and stir fry garlic and spring onion for 2 minutes.Remove from the wok and set aside.Add the soy sauce,sherry, and sweet chili sauce to the wok.Bring to boil,reduce the heat and simmer for 3-4 minutes until sauce thickens slightly. 4.Return the meat,with any juices, and the spring onions to the wok,and toss to coat.Serve sprinkled with toasted sesame. Top with bean sprout
recipe from:Joan D’Souza
