Yangrou Xiangcai

Stir-Fried Goat with Fresh Coriander

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

Southwest China is mountainous but blessed with a wonderfully moderate climate. It is one of the most interesting and exotic regions of China, being populated by more than twenty-four different ethnic groups. The province’s large Muslim population means that beef and mutton as well as goat are readily available, though pork is as popular there among other groups as it is in the rest of the country.

I had a fabulous dining experience in a hotel restaurant in Kunming (Yunnan): “the goat multi-dish banquet”. It usually averages forty dishes, but I was served one with fifty-four! One of the dishes that caught my fancy I must share with you. In it goat meat’s strong assertive flavour is tamed by seasonings such as fresh coriander, resulting in a delicious, satisfying dish.


  • 450 g/1 lb lean goat fillets, or lamb fillets, boneless loin or steaks


  • 2 teaspoons dark soy sauce
  • 2 teaspoons rice wine or dry sherry
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon Freshly ground black pepper
  • 2 teaspoons cornflour
  • 125 g/4 oz fresh mild chillies
  • 2 tablespoons peanut oil
  • Handful of fresh coriander, washed


Cut the meat into thin slices and combine it in a small bowl with the soy sauce, rice wine or sherry, sesame oil, salt, pepper, and cornflour. Let the meat marinate for 30 minutes.

Seed and cut the chillies into thin slices.

Heat a wok or large frying pan until hot. Add the oil and when it smokes add the meat, stir-frying for 2 minutes or until it is browned. Remove with a slotted spoon.

Add the chillies and stir-fry for 2 to 3 minutes. Put in the fresh coriander and stir-fry for another 2 minutes. Return the meat to the wok, give a couple of good stirs, and serve immediately.