Lamb From the Wok with Peanuts

Cut the trimmed lamb into small bite-sized cubes or thin strips. In a cup, mix the soy sauce with egg white, a tablespoon of starch and a pinch of salt. Pour over the meat, mix well and marinate for 30 minutes. Meanwhile, turn the meat from time to time. Chop the peanuts into small pieces. Cut the spring onions into rings. Wash or clean the vegetables and cut into bite-sized pieces. For the wok sauce, mix soy sauce with rice wine, vinegar, a pinch each of sugar and salt, and starch. Set aside. Heat some peanut oil in a wok or heavy skillet. Add lamb and fry briefly over high heat. (Do not over fry, you want the meat to still be juicy.) Lift out and keep warm. Again pour some fresh peanut oil into the wok and now gradually fry the vegetables until al dente. Then pour the prepared sauce over them and bring everything to the boil again briefly. Add the meat again, stir briefly just once and arrange in bowls. Sprinkle with the chopped peanuts and serve.

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