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It's Like Honey! (Beijing Style)

250g (1/2 lb) top quality lamb fillet (tenderloin)
1 Tbsp Hoisin Sauce
2 Tbsp cornflour (cornstarch)
3 Tbsp peanut oil or other oil for frying
1/3 tsp sesame oil

1 Tbsp light soy sauce
1 tsp brown (black) vinegar
1 tsp rice wine or dry sherry
1 tsp ginger juice
1/4 molasses or 1/2 tsp golden syrup/treacle
2 tsp brown sugar
1/2 tsp cornflour (cornstarch)

Very thinly slice the lamb across the grain into slices. Place a
dish and add the Hoisin sauce, mixing well, then sprinkle with the
cornflour and mix until coated evenly.

Mix the seasoning ingredients together and set aside.

Just before frying, add 1 Tbsp oil into the lamb to separate the
pieces to add cooking. Heat the oil in a wok and stir-fry the lamb
over moderate heat until radish brown and just cooked, stirring
constantly to separate the slices. Pour off most of the oil and
add the seasoning ingredients. Bring to the boil and add the sesame
oil. Return the lamb and stir quickly over high heat until the
seasoning ingredients coat the lamb.

Serve with steaming Jasmine rice at once!


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