• 500 g (1 lb) lamb stir-fry strips
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons ready-chopped garlic
  • 2 teaspoons ready-chopped ginger
  • 2 teaspoons cornflour
  • 1 tablespoon sunflower oil
  • 6 spring onions, sliced lengthways
  • ready-cooked noodles, to serve

Place the lamb in a bowl and stir in the rice wine, soy sauce, sesame oil, garlic, ginger and cornflour. Mix well.

Heat the oil in a wok or large frying pan over a high heat. When it is very hot, add the lamb and sauce and stir-fry for 2–3 minutes until browned.

Add the spring onions and stir-fry for a further 2–3 minutes, until the sauce coats the meat. Serve immediately with noodles.

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