Mongolian Lamb

• 40 ml oil
• 500 g lamb fillets, cut into thin strips
• 2 cloves garlic, crushed
• 4 spring onions
• 40 ml soy sauce
• 80 ml dry sherry
• 40 ml sweet chili sauce
• 2 teaspoons toasted sesame seeds (I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

1. Heat a wok and add half the oil, swirling it round to coat the pan.
2. Stir-fry the lamb in 2 batches for 3 minutes each time.
3. Remove all the lamb from the wok.
4. Reheat the wok and add the other half of oil.
5. Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
6. Add the sauces and sherry to the wok, and bring to the boil.
7. Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
8. Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
9. Sprinkle with the sesame seeds and serve.

oil, garlic, spring onions, soy sauce, sherry, sweet chili sauce, sesame seeds

Taken from www.food.com/recipe/mongolian-lamb-21444 (may not work)