Cooked this recipe from stelpa – thank you – ’twas delicious…


750g lamb fillets, sliced thinly
3 cloves garlic, crushed
60ml light soy sauce
80ml sweet sherry
1 tbs cornflour
2 tbs vegetable oil
1 tbs brown sugar
1 teaspoon sesame oil
8 spring onions, sliced thinly

1. Combine lamb, garlic, half of the sauce, half of the sherry and cornflour in large bowl; mix well.
2. Hear vegetable oil in wok; stir-fry lamb mixture, in batches, until browned all over.
3. Return lamb mixture to wok. Add remaining sauce, remaining sherry, sugar and sesame oil; stir-fry until sauce boils and thickens slightly. Remove from heat; stir in onion.

Serve with rice. Serves 4