Mongolian Lamb

• oil for cooking
• 5oo g. lamb backstrap, cut into strips
• 2 cloves garlic
• 4 spring onions
• 1/2 c dry sherry
• 2 tbsp. sweet chili sauce
• 2 tsp/sesame seeds,toasted
• 2tbsp.soy sauce
• 1/2 c bean sprout

1. 1.Heat the wok very hot, add 1 tbsp. oil and swirl it around to coat the side.
2. 2.Stir fry lamb strips in batches over hight heat.Remove lamb from the wok .
3. 3.Reheat the wok, add 1 tbsp.of oil and stir fry garlic and spring onion for 2 minutes.Remove from the wok and set aside.Add the soy sauce,sherry, and sweet chili sauce to the wok.Bring to boil,reduce the heat and simmer for 3-4 minutes until sauce thickens slightly.
4. 4.Return the meat,with any juices, and the spring onions to the wok,and toss to coat.Serve sprinkled with toasted sesame.
5. Top with bean sprout
6. recipe from:Joan D'Souza

oil, lamb backstrap, garlic, spring onions, sherry, sweet chili sauce, sesame seeds, bean sprout

Taken from www.epicurious.com/recipes/member/views/mongolian-lamb-1275446 (may not work)