Lamb in Sweet and Sour Sauce Recipe
Ingredients :
225 g 2 slices 1 tablespoon 2 tablespoons 1 1/2 tablespoons 1 tablespoon 1 tablespoon 2 tablespoons 1/2 teaspoon	Lamb fillet Ginger root, peeled Crushed yellow bean sauce Cornflour Soy sauce Rice wine or sherry Vinegar Sugar Sesame seed oil Oil for deep-frying
Method : Thinly slice the lamb fillet and finely chop the ginger root. Mix the lamb with 1/2 tablespoon cornflour, a little water and the crushed bean sauce. Mix the remaining cornflour with soy sauce, rice wine or sherry, vinegar sugar and the finely chopped ginger root. Heat up the oil in a wok or pan, fry the lamb slices for about 15 seconds and stir to separate them. When they turn pale, scoop them out and return the lamb slices to the wok over a high heat. Add the sauce mixture, stir and blend well for about 1 minute. Add sesame seed oil and stir a few more times. Serve hot.