Lamb with mushroom sauce

Ingredients:

2 tablespoons vegetable oil 

350g/12oz lean boneless lamb fillets, cut into thin strips 

3 garlic cloves, crushed 

1 leek, sliced 

175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil

For the sauce:

1 teaspoon cornflour

4 tablespoon light soy sauce 

3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce

Methods:
1) To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.

2) Heat a wok or heavy frying pan over a high heat. Add the vegetable oil and, when hot, add the lamb, garlic and leek. Stir-fry for 2–3 minutes.

3) Add the mushrooms to the wok or pan, and stir-fry for 1 minute.

4) Stir in the sauce, and cook for 2–3 minutes until the lamb is cooked through and tender.

5) Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.