• 375 g/12 oz lamb fillet

• 2 tablespoons dry sherry

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1teaspoon sesame oil

• 2 tablespoons oil

• 6 garlic cloves, thinly sliced

• 2.5 cm/1 inch piece of fresh root ginger, chopped

• 1 leek, thinly sliced diagonally

• 4 spring onions, chopped

---

Method:

1. Cut the lamb into thin slices across the grain. Mix the sherry with the soy sauces and sesame oil.

2. Add the lamb and toss to coat. Leave to marinate for 15 minutes. Drain the lamb, reserving the marinade.

3. Heat the oil in a preheated wok or deep frying pan. Add the meat and about 2 teaspoons of the marinade and fry briskly for about 2 minutes until well browned.

4. Add the garlic, ginger, leek and spring onions and fry for a further 3 minutes. Serve at once.