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Stir fried Lamb with Spring Onions

This is a classic Beijing "meat and veg recipe, in which the lamb can be replaced with either beef or pork, and the spring onions by other strongly flavoured vegetables, such as leeks or onions.

ingredients

serves 4
350 - 400 g (12 - 14 oz) leg of lamb fillet
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) cornflour paste
15 g (1/2 oz) dried wood ears
300 ml (2 pint) 1 1/4 cups vegetable oil
6 - 8 spring onions
few small pieces of fresh root ginger
30 ml (2 tbsp) yellow bean sauce
few drops of sesame oil

method

1. Slice the lamb thinly and place in a shallow dish. Mix together the sugar, soy sauce, rice wine or dry sherry and cornflour paste, pour over the lamb and set aside to marinate for 30 - 45 minutes. Soak the wood ears in water for 25 - 30 minutes, then drain and cut into small pieces. Finely chop the spring onions.

2. Heat the oil in a preheated wok and stir-fry the lamb for about 1 minute, or until the colour changes. Remove with a slotted spoon, drain and set aside.

3. Pour off all but about 15 ml (1 tbsp) oil from the wok, then add the spring onions, ginger, wood ears and yellow bean sauce. Blend well, then add the meat and stir for about 1 minute. Sprinkle -with the sesame oil and serve.

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