Mongolian Style Lamb Stew

Soak the dried shiitake mushrooms in lukewarm water for 30 minutes. At the same time, in a small bowl, mix the cornmeal with a very little cold water to form a thick paste. Season with salt and chili oil. Beat the egg whites until creamy but not too stiff and stir in. Cut the lamb fillet into thin slices and mix well with the starch mixture. Let stand for about 20 minutes. Meanwhile, chop the spring onions, drain the bamboo shoots. Halve the bell pepper, remove the stem and seeds, wash and cut into strips. Wash or clean vegetables according to variety and cut into bite-sized bites or thin strips. Remove soaked mushrooms from water, rinse, drain and remove all hard parts. Cut into strips. (Clean fresh mushrooms and cut smaller if needed.) Heat a wok or heavy skillet. Pour in half the oil, let it get hot, and briefly fry the lamb pieces in it until lightly browned. Remove, drain and keep warm. Pour in the remaining oil and let it get hot as well. Add the chopped spring onions, ginger and chili, fry briefly and gradually add the other vegetables. Stir-fry everything for a few minutes until firm to the bite. Return the lamb, which has been kept warm, to the wok, season with soy sauce and rice wine and fry for another 2 minutes. Remove the wok from the heat, drizzle with sesame oil immediately before serving, stir through.

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