Stir-fried Lamb with Coriander Leaves

Name: Stir-fried Lamb with Coriander Leaves
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: either 2 lamb shoulder fillets about 450 g (1 lb) or 285 g (10 oz) leg fillet, well trimmed and cut into matchstick-sized strands; 15 ml (1 tbsp) egg white, lightly beaten; 45 ml (3 tbsp) sesame oil; 22.5 ml (1½ tbsp) Shaoxing wine or medium dry sherry; 1–2 large cloves garlic, peeled and cut into thin slivers; 2.5 ml (½ tsp) salt; 4 large spring onions, trimmed, halved lengthways, then cut into 5 cm (2 in) sections, white and green parts separated; 4 branches coriander leaves, trimmed, leaf and stalk parts separated, stalks cut into 5–7.5 cm (2–3 in) sections; 5 ml (1 tsp) cornflour; 7.5 ml (1½ tsp) ginger juice; 15 ml (1 tbsp) sesame oil

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

For northern Chinese and Chinese Muslims who like lamb in any case, the coriander leaves, with their special scent, will enhance its flavour, while for many southern Chinese who rightly or wrongly dislike what they think of as the malodorous smell of lamb, the leaves will help to counter it, making the dish palatable.

Ingredients

either 2 lamb shoulder fillets about 450 g (1 lb) or 285 g (

Asia
China
Main course

Method

Marinate the lamb. Put the lamb in a bowl, add the salt, ginger juice, cornflour and egg white and stir vigorously to coat. Leave to stand for 15–20 minutes. Blend in the oil.
Heat a wok over a high heat until smoke rises. Add the sesame oil and swirl it around. Add the garlic, let it sizzle, but before it burns, add the white spring onions and coriander stalks