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Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice
wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger,
grated
1 garlic clove, crushed
1. Trim the meat and cut
into thin strips about 1/2 x 2 inch.
2. Make the marinade. In
a bowl, blend the cornstarch with the rice wine or
dry sherry, then stir
in the lemon juice, soy sauce, Tabasco sauce, ginger
and garlic. Stir in
the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds
in a wok or large frying pan and dry-fry over
moderate heat, shaking
the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable
oils in the wok or frying pan. Drain the
meat, reserving the
marinade, and stir- fry a few pieces at a time until
browned. Remove with
a slotted spoon.
5. Add the mushrooms and
green pepper and stir-fry for 2-3 minutes. Add
the scallions and
1 minute more.
6. Return the meat to the
wok or frying pan, together with the reserved
marinade, and stir
over a moderate heat for a further 2 minutes, or until
the ingredients are
evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately
with boiled rice.
