INGREDIENTS
1 kg or 2¼ lbs boned leg of lamb, cut into strips
2 spring onions, thinly sliced
Salt and freshly ground black pepper
10ml / 2 tsp oil
2 cloves of garlic, peeled and sliced
5g / 1 tsp cornflour
Pinch monosodium glutamate (optional)
75ml / 5 tbsp light soy sauce
45 ml / 3 tbsp rice wine or dry sherry
1 tsp crushed black pepper
2.5cm / 1 inch fresh root ginger, peeled and thinly sliced.
Few drops sesame oil

1. Put the lamb into a saucepan and add sufficient water to cover. Boil for 5 minutes. Drain the lamb and retain the water. Arrange the lamb strips in a deep dish and sprinkle the spring onions on top. Season with pepper and salt.

2. Heat the oil in a wok and fry the garlic until brown. Remove the garlic and discard.

3. Mix together the cornflour, monosodium glutamate, soy sauce, wine, crushed pepper, ginger and 60ml / 4 tbsp reserved water.

4. Stir the cornflour mixture into the oil in the wok along with the mushrooms and cook for 1-2 minutes. pour over the lamb.

5. Cover the lamb with overlapping foil and tie around the rim. Put the dish in a steamer and steam over boiling water for 2 hours. Serve with sesame oil sprinkled over the lamb.

Time: Preparation takes 20-25 minutes, cooking takes
2 hours and 10 minutes.