Sesame Chicken

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 diagonallyboiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy saucefew drops of Tabasco sauce
1-inch piece fresh ginger, grated1 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 ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, gingerand 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 overmoderate 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 themeat, reserving the marinade, and stir- fry a few pieces at a time untilbrowned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Addthe scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reservedmarinade, and stir over a moderate heat for a further 2 minutes, or untilthe ingredients are evenly coated with glaze. Sprinkle the sesame seedson top and serve immediately with boiled rice.