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Lamb boneless loin has a subtle flavour and very tender texture. Thinly sliced, it makes a great stir-fry with Chinese flavours.

Thinly slice 2 lamb boneless loins diagonally across the grain of the meat and place in a bowl with 2 tablespoons of rice wine, 3 tablespoons light soy sauce and 1/2 teaspoon sugar. Mix well and marinate for 10 minutes.

Drain the lamb and reserve the marinade. Slice some spring onions, and cut some ginger into thin slivers. Toast some sesame seeds. Heat a little oil in a wok over high heat and add the drained lamb, spring onions and ginger. Stir-fry 3 – 4 minutes, add the reserved marinade, let it bubble 20 seconds then remove the mixture to a warm bowl.

Drizzle a little sesame oil on top and sprinkle with sesame seeds.

Serve with rice or noodles.