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19 December 2012,01:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Using a sharp knife or meat cleaver, cut the lamb into thin strips.
  • Heat the vegetable oil in a preheated wok or large frying pan (skillet).
  • Add the lamb strips, garlic and leek and stir-fry for about 2-3 minutes.
  • To make the sauce, mix together the corn flour (cornstarch), soy sauce, Chinese rice wine or dry sherry, water and chili sauce and set aside.
  • Add the sliced mushrooms to the wok and stir-fry for 1 minute.
  • Stir in the prepared sauce and cook for 2 - 3 minutes, or the lamb is cooked through and tender.
  • Sprinkle the sesame oil over the top and transfer the lamb and mushrooms to a warm serving dish.
  • Garnish with red chilies and serve immediately.


  • 500 grams lean boneless lamb, such as fillet or loin
  • 4 tablespoons Cooking oil
  • 5 garlic cloves, crushed
  • 2 leek, sliced
  • 250 grams large mushrooms, sliced
  • 1 teaspoon Sesame oil
  • Fresh red chilies, to garnish


  • 2 teaspoons corn flour (cornstarch)
  • 6 tablespoons light soy sauce
  • 5 tablespoons Chinese rice wine or dry sherry
  • 5 tablespoons water
  • 1 teaspoon chili sauce

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