* 2 tablespoons groundnut oil
* 1 clove Garlic, crushed
* 1 slice ginger, finely chopped
* 450 g (1 lb) lean lamb, cut into ½" thick medallions and flattened under a large knife
* 250 ml (8 fl oz) chicken stock
* 2 tablespoons oyster sauce
* 1 tablespoon rice wine or dry sherry
* 1 teaspoon sugar

===Method===
* In a wok on a medium heat, fry the Garlic and ginger until brown but don't allow it to burn
* Add the lamb pieces and fry until browned, about 3 minutes
* Mix in the stock, sherry, oyster sauce and sugar and bring to the boil
* Cover and simmer for 30 minutes, stirring now and then until the meat is cooked
* Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce
* Arrange on a serving dish

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