Slice meat very
thinly, then cut into pieces about 5cm by 2cm (2 inches by 3/4 inch).
Sprinkle on Chinese wine and stand for 10 minutes. Coat lightly with
cornflour, shaking off excess.
finely. Clean spring onions, discarding green ends and cut into 5cm (2
inch) pieces. Heat oil in a wok and when very hot put in meat, garlic and
ginger. Stir-fry for 2 minutes, then sprinkle on sugar, soya sauce and
stock. Add spring onions. Cook until meat is tender and most of the liquid
has been absorbed.
Spoon onto a
serving dish and garnish with sliced green chili. This meat dish makes an
ideal topping for fried noodles.