1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
Boiled rice, to serve
2 tsp. Cornstarch
2 Tbs. Chinese rice wine or dry sherry
1 Tbs. Lemon juice
1 Tbs. Soy sauce
Few drops Tabasco sauce
1" piece of fresh ginger, grated
1 garlic clove, crushed
Trim the meat and cut into thin strips about 1/2x2" 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.
Place the sesame seeds in a work or large frying pan and dry-fry over
Moderate heat, shaking the pan, until the seeds AR golden. Set
Aside. 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.
Add the msuhrooms and green pepper and stir-fry for 2-3 minutes. Add
The scallions and cook 1 minute more. Return the meat to the wok or
Frying pan, together with th 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.
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