Rapid-Fried Iamb Slices
|Lean lamb leg||275 Gram|
|Sunflower oil||4 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Freshly ground schezwan peppercorn||1⁄2 Teaspoon|
|Corn flour||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||1 Tablespoon|
|Wine vinegar||1 Tablespoon|
Slice the lamb fillet as thinly as possible.
Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
Place the meat and spring onions in a shallow dish and add 1 tablespoon sunflower oil, the soy sauce, salt, sherry, pepper and cornflour.
Turn to coat the meat evenly and leave to marinate for 30 minutes.
Heat the remaining sunflower oil in a wok until it is very hot.
Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.
Stir-fry over a high heat for 30 seconds.
Sprinkle over the sesame oil and vinegar,