Serves 4 hungry people or 8 as a snack
• 400g lamb tenderloin, back strap, sirloin or similar cut for quick pan-fry cooking. This recipe is equally delicious with beef.
• 2 tbsp cornflour
• 2 tbsp water
• 1 tbsp Shao Xing (Chinese cooking wine or dry sherry or whiskey)
• For filling - small pita pockets, little burger buns or the new-trend sliders
• For spicing - chilli sauce. Lee Kum Kee brand is very good.
Asian slaw
• 5 medium carrots, peeled and grated
• 3 fresh, firm spring onions sliced (green and white ends)
• ½ cup freshly chopped coriander
• Good salt and freshly ground black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp peanut oil
• ⅓ cup toasted sesame seeds
Fry-up
• 2 finely sliced medium sized onions
• 2 tbsp peanut oil
• ½ tsp five spice powder
• 1 tsp cumin powder
• ½ tbsp freshly ground black pepper
• 2 tsp sesame oil
• 3 tbsp dark soy sauce
• 2 tbsp Shao Xing rice wine or dry sherry or whiskey
1. Cut lamb into thin strips. Combine the cornflour, water and Shao Xing wine in a bowl, add the lamb and coat well and set aside for 15 minutes.