1.Heat half the oil in wok, stir-fry lamb, in batches, until browned.
2.Heat remaining oil in wok, stir-fry onion and garlic until onion softens. Add peas and corn, stir-fry until corn is almost tender.
3.Return lamb to wok with sauces and stock, stir-fry 2 minutes or until lamb is cooked. Stir in blended cornflour and juice, stir-fry until sauce boils and thickens.
Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use.Note