A recipe from Hong Kong contributed by Madhur Jaffrey.
Ingredients
Lamb Marinade
- 2 plump cloves garlic peeled & finely chopped
- 5 oz spring onions trimmed
- 2 tbsps fresh chopped coriander leaves
- 4 tbsps vegetable oil
LAMB MARINADE
- 12 oz lean tender leg of lamb
- 2 tsps light soy sauce
- 2 tsps rice wine or dry sherry
- 2 tsps sesame oil
- 1/2 tsp sichuan peppercorns roasted and ground
SAUCE
- 1 tbsp dry sherry
- 4 tsps dark soy
- 1 tbsp sesame oil
- 1 tsp white vinegar
Servings:
Instructions
- Cut the lamb against the grain into very thin slices then cut the slices into thin slivers about 3 " long. Put in a bowl together with all the other marinade ingredients. Mix together and set aside for 20-30 minutes.
- Combine all the ingredients for the sauce. Mix together and set aside.
- Cut the spring onions, including the green section, into 3" segments.Then cut each piece lengthwise into fine strips. Wash the coriander and pat dry.
- Heat a wok over a high heat and when very hot add the oil. When smoking add the garlic and stir once or twice before adding the lamb. Stir fry for about a m inute until no longer pink on the outside.
- Pour in the sauce and stir briefly. Add the coriander and spring onions and stir for 20-30 seconds until the spring onions just wilt. Serve immediately.
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