1 pound boneless chicken (or pork or steak)

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

  boiled rice, to serve

 

     Marinade:

2 teaspoons cornstarch

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon lemon juice

1 tablespoon soy sauce

few drops of Tabasco sauce

1-inch piece fresh ginger, grated

1 garlic clove, crushed

 

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or

 dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger

 and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry-fry over

 moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the

 meat, reserving the marinade, and stir- fry a few pieces at a time until

 browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add

 the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved

 marinade, and stir over a moderate heat for a further 2 minutes, or until

 the ingredients are evenly coated with glaze. Sprinkle the sesame seeds

 on top and serve immediately with boiled rice.