Make a marinade with 2 Tbs soy sauce, 2 Tbs hoisin sauce, 2-3 cm of ginger, peeled and grated, 1 tsp garlic powder, 1 Tbs Demerara sugar and 1 Tbs sesame oil.
Slice fillets of lamb neck very thinly crosswise and toss in the marinade. Cover and leave for 30 minutes. Take the lamb out of the marinade and coat with
a little cornflour then cook in hot sesame oil, stirring the lamb around continuously to separate the pieces, until browned. Add the remaining marinade along
with a half cup of water. Continue stirring over heat for another 4-5 minutes, then add sliced deseeded red chilli and sliced spring onions and serve with rice.
We accompanied this with broccoli florets stir-fried with ginger cut into matchsticks, finished off with a sprinkling of sesame seeds.