Mongolian Lamb

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   1.Heat the wok very hot, add 1 tbsp. oil and swirl it around to coat the side.

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   2.Stir fry lamb strips in batches over hight heat.Remove lamb from the wok .

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   3.Reheat the wok, add 1 tbsp.of oil and stir fry garlic and spring onion for 2 minutes.Remove from the wok and set aside.Add the soy sauce,sherry, and sweet chili sauce to the wok.Bring to boil,reduce the heat and simmer for 3-4 minutes until sauce thickens slightly.

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   4.Return the meat,with any juices, and the spring onions to the wok,and toss to coat.Serve sprinkled with toasted sesame.

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   Top with bean sprout

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   recipe from:Joan D'Souza

No additional tips available.