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Stir-fried Lamb with Coriander Leaves
- Serves
4
with 2 Other Dishes - Difficulty
Easy
By Yan-Kit So
Published 1992
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
2 450 g 1 lb 285 g
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
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