Lamb with Mixed Spices Casserole

• 500g lamb loin, sliced
• 100g red and green long chillies, cubed
• 100g lemongrass
• 1 tsp cooking wine
• 1 tsp corn flour

• 1 tsp Yeo’s Hot Bean Sauce
• 2 tsp Yeo’s Oyster Sauce
• 1 tsp Yeo’s Pure Sesame Oil

1. Mix the lamb with cooking wine and corn flour.
2. Heat oil to medium hot, deep fry the lamb until cooked, then drain.
3. Stir fry lemongrass, red and green chilli. Add all seasonings and lamb, stir fry for further one minute and serve.