Mongolian Lamb

400 g lamb, paper-thin strips
2 cloves garlic
1 T soy sauce
1 T dry sherry
2 t sesame oil
1 t sugar
2½ T vegetable oil
1 onion, wedges
3 shallots, 3 cm lengths
1 T ginger
1 T oyster sauce
2 t cornflour
175 ml cold chicken stock or water

Marinade lamb in garlic, soy sauce, sherry, sesame oil, sugar for 30 mins. Heat vegetable oil in wok, cook onion until soft, remove. Stir-fry lamb 2 mins, add shallots, ginger 2 mins, add oyster sauce, stock with cornflour, stir until sauce thickens and becomes translucent. Serve on onion wedges.