Piquant Stir Fried Lamb

preparation time: 15 minutes
cooking time: 10 minutes
spicy rating: 6/10
serves: 4

- 400 g (13 oz) lamb loin
- 4 spring onions (scallions), cut in half lengthways, then shredded
- 60 ml+ 1 tbs vegetable oil

- 1 tsp cornflour dissolved in 1 tbs of water
- 1 tbs soy sauce
- 1 egg white
- ½ tsp sugar

- 1 tbs sweet fermented bean paste (tao cheo)
- 1 tsp sugar
- 1 tsp salt
- 2 tsp wine
- 1 tbs ground Sichuan pepper
- 1 tbs sesame oil
- 3 fresh red chillies
- 3 tbs chilli sauce

1. Cut the lamb into thin slices, then cut the slices into fine strips and place in a bowl.

2. Combine the marinade ingredients, then pour over the lamb and leave aside to marinate for 15 minutes.

3. Spread the shredded spring onions evenly onto serving plate and set aside.

4. Combine the sauce ingredients and set aside.

5. Add 60 ml oil to a wok and heat until hot. Add the marinated lamb and stri-fry swiftly for about 4 minutes, then remove the lamb to a plate and set aside. Discard the oil.

6. Heat remaining 1 tbs oil in the wok and when hot, add the sauce and stir-fry for about 1 minute.

7. Return the lamb to the wok and cook for another 2 to 4 minutes. Remove the lamb and place on top of the shredded spring onions on the serving dish.

Fermented bean paste ( tao cheo) is available from Oriental food stores and some supermarkets.