Place the sliced lamb leg in a bowl with the bicarbonate of soda and about 500 ml (2 cups) water. Mix well and set aside for 15 minutes. Rinse well and drain, then place the lamb in a bowl with the cornflour, Shaoxing wine, dark soy sauce and sesame oil and toss to combine well.Place a sizzling hotplate over high heat until very hot.Heat a wok over high heat and add 100 ml vegetable oil. Fry the lamb in two batches until well browned. Remove from the wok. Pour out any excess oil in the wok and wipe the pan clean with paper towel if necessary.Place the wok over high heat, and when hot, add another 2 tablespoons oil. Add the capsicum and onion and fry for 1 – 2 minutes, then add the ginger and garlic and toss for just 30 seconds.Add the lamb back to the wok, then add the sauces and sugar. Toss to combine, then toss through the pickled mustard greens. Add a little water if needed to make a sauce. Thicken the sauce with some of the cornflour mixture if you need.Lightly oil the heated hotplate and place a couple of slices of tofu on top. Pour the lamb over the top of the tofu and serve immediately. Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes