Slice the lamb into thin strips about 5 cm/2
in long.
Mix together the egg, 15 ml/1 tbsp of soy
sauce, the corn-flour and salt, mix with the lamb and
leave to marinate for a further 30 minutes.
Heat the
oil and deep-fry the lamb until half-cooked. Remove
from the pan and drain. Pour off all but 30 ml/2
tbsp of oil and fry the carrot and garlic for 1
minute.
Add the lamb and the remaining ingredients
and stir-fry for 3 minutes.