PREP: 10 mins
COOK: 15 mins
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In a small bowl mix together the oyster sauce, rice vinegar cornflour and 200ml cold water. Set aside.
Heat the oil in a large non-stick wok and fry the lamb over a really high heat for 1-2 mins. Add the leeks and cook for a further 1-2 mins.
Stir in the sauce and allow to simmer for 2 mins over a gentle heat.
Sprinkle with the sesame seeds and serve immediately with rice or noodles and seasonal vegetables.
You can replace the leeks with other vegetables and/or bean sprouts.
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