PREP: 10 mins
COOK: 5 mins
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Heat the oil in a large non-stick wok or frying pan. Add the lamb and fry over a really high heat for 1-2 minutes. Add the leeks and cook for a further 1-2 minutes.
In a small bowl mix together the oyster sauce, rice vinegar, cornflour and 200ml cold water. Add to the wok. Stir well and allow to simmer for 2 minutes over a gentle heat.
Sprinkle the sesame seeds over the top and serve immediately with rice.
You can replace the leeks with other chopped vegetables such as broccoli or peppers.
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