Place the lamb strips in a shallow dish. Mix together the ginger and half the garlic in a small
bowl. Pour over the soy sauce and sherry and stir well. Pour over the lamb and stir until coated
lightly. Cover with cling film and leave to marinate for at least 30 minutes, occasionally spooning
the marinade over the lamb.
Using a slotted spoon, lift the lamb from the marinade and place on a plate. Blend the cornflour
and the marinade together until smooth and reserve.
Heat a wok or large frying pan, add 2 tablespoons of the oil and when hot, add the remaining
garlic, French beans, carrots and peppers and stir-fry for 5 minutes. Using a slotted spoon,
transfer the vegetables to a plate and keep warm.
Heat the remaining oil in the wok, add the lamb and stir-fry for 2 minutes or until tender.
Return the vegetables to the wok with the water chestnuts, tomatoes and reserved marinade mixture.
Bring to the boil then simmer for 1 minute. Serve immediately with freshly cooked sticky rice in
banana leaves, if liked.