Materials:
450 g (1 lb) boneless lamb, shredded
1 tablespoon Chinese wine or dry sherry
1 teaspoon salt
1 egg white
50 g (2 oz) cornflour, plus 1 teaspoon
300 ml (1/2 pint) vegetable oil
225 g (8 oz) spring onions, cut into 2.5 cm (1 inch) pieces
2 garlic cloves, crushed
1 teaspoon sugar
1/2 teaspoon freshly ground white pepper
2 teaspoons soy sauce
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon dry English mustard


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Preparation time: 15 minutes
Cooking time: 4-5 minutes


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2. Heat the oil in a wok until smokeing, and add the shredded lamb. Stir-fry for about 2 minutes, then remove with a slotted spoo and drain on paper towels.

3. Pour off most of the oil, leaving only about 1 tablespoon to coat the wok. Reheat, then put in the spring onions, garlic, remaining salt, sugar, white pepper and soy sauce. bring to the boil. Blend together 1 teaspoon cornflour with 2 tablespoons water and add to the wok to thicken the sauce, then put the lamb back in to reheat.

4. Spoon the lamb mixture on to a serving dish, and sprinkle with the sesame oil. serve with the mustard and remaining water blended to form a dip sauce.