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Paper-thin Lamb with Spring Onions

Spring onions lend a delicious flavour to the lamb in this simple supper dish.

ingredients

serves 3 - 4
450 g (1 lb) lamb neck fillet
30 ml (2 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) light soy sauce
2.5 ml (1/2 tsp) roasted and ground Szechuan peppercorns
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) dark brown soft sugar
20 ml (4 tsp) dark soy sauce
15 ml (1 tbsp) sesame oil
30 ml (2 tbsp) groundnut oil
2 garlic cloves, thinly sliced
2 bunches spring onions, cut into 7.5 cm (3 in) lengths, then shredded
30 ml (1/2 tbsp) chopped fresh coriander

method

1. Wrap the lamb and place in the freezer for about 1 hour until just frozen. Cut the meat across the grain into paper-thin slices. Put the lamb slices in a bowl, add 10 ml (2 tsp) of the rice wine or sherry, the soy sauce and ground Szechuan peppercorns. Mix well and set aside to marinate for 15 - 30 minutes.

2. Make the sauce: in a bowl mix together the remaining rice wine or sherry, the salt, brown sugar, soy sauce and 10 ml (2 tsp) of the sesame oil. Set aside.

3. Heat the groundnut oil in a preheated wok. Add the garlic and let it sizzle for a few seconds, then add the lamb. Stir-fry for about 1 minute, until the lamb is no longer pink. Pour in the sauce and stir briefly to mix.

4. Add the spring onions and coriander and stir-fry for 15 - 20 seconds, until the spring onions just wilt.The finished dish should be slightly dry in appearance. Serve at once, sprinkled with the remaining sesame oil.

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