Serves
INGREDIENTS
350-400g/12-l4oz leg of lamb fillet
1 tbsp yellow bean sauce
vegetable oil, for deep-frying
1/2 tsp finely-chopped fresh ginger
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tbsp rice vinegar
2 tbsp light brown sugar
3-4 tbsp Basic Stock or water
1 tbsp cornflour (cornstarch) paste
1/2 tsp sesame oil

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Sweet and Sour Lamb

Cut the lamb into thin slices each about the size of an oblong postage stamp. In a bowl, marinate the lamb with the yellow bean
sauce for 35—40 minutes.

In a wok, deep-fry the lamb in the hot oil for about 30-^40 seconds or until the colour changes. Remove with a perforated spoon and drain.

Pour off the excess oil, leaving about 9 tbsp in the wok. Add the ginger and the remaining ingredients and stir until smooth. Add the lamb, blend well and serve.