8 lamb loin chops
3 tbsp groundnut oil
5cm / 2 inch piece fresh root ginger, peeled and cut into matchsticks
2 garlic cloves, peeled and chopped
225g / 8 oz button mushrooms, wiped, and halved if large
2 tbsp light soy sauce
2 tbsp dry sherry
1 tbsp brandy
1 tsp Chinese five spice powder
1 tsp soft brown sugar
200ml / 7 fl oz lamb or chicken stock
1 tsp sesame oil
To serve: freshly cooked rice and freshly stir-fried vegetables
Using a sharp knife, trim the lamb chops, discarding any sinew or fat. Heat a wok or large
frying pan, add the oil and when hot, add the lamb chops and cook for 3 minutes on each side or
until browned. Using a fish slice, transfer the lamb chops to a plate and keep warm.
Add the ginger, garlic and button mushrooms to the wok and stir-fry for 3 minutes or until the
mushrooms have browned.
Return the lamb chops to the wok together with the soy sauce, sherry, brandy, five-spice powder
and sugar. Pour in the stock, bring to the boil, then reduce the heat slightly and simmer for 4-5
minutes, or until the lamb is tender, ensuring that the liquid does not evaporate completely.
Add the sesame oil and heat for a further 30 seconds. Turn into a warmed serving dish and serve
immediately with freshly cooked rice and stir-fried vegetables.