Mongolian lamb

Step 1

Combine 1 tablespoon soy sauce, 1 tablespoon shao hsing and cornflour in a glass or ceramic bowl. Add lamb. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.

Step 2

Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat. Stir-fry a third of lamb for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining lamb in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.

Step 3

Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 2 minutes or until tender.

Step 4

Return lamb to wok. Add remaining soy sauce and shao hsing with oyster sauce, hoisin sauce, sugar and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.