Recipe - Stir-Fried Lamb With Fresh Coriander

500 g Lamb
20 ml Oil
200 g Banana chillies; (yellow
capsicums)
25 g Coriander leaves; chopped
fine

FOR THE MARINADE
20 ml Dark soya sauce
20 ml Rice wine
10 ml Sesame oil
10 g Salt
8 g Crushed peppercorns
5 g Cornflour

PUT the steak in the freezer until it is firm. Cut into thin slices and
then finely shred the slices. Combine the shredded steak with the marinade
and mix very well. Keep aside for half an hour. Deepfry the steak in very
hot oil. Remove and drain oil.

To prepare the sauce: Heat oil in a pan. Add garlic and the soaked red
chillies. Stirfry for 20 seconds. Dissolve cornflour in a little water to
a smooth paste and add to the pan. Add the remaining ingredients and simmer
for two minutes. Keep warm.

Reheat the oil and deepfry the shredded steak again until it is very
crisp. Drain and keep it on paper to soak the extra oil. Toss the steak in
the sauce and serve warm.

Converted by MC_Buster.

NOTES : Slices of lamb, marinated in soya sauce and rice wine and saut‚ed
lightly

Converted by MM_Buster v2.0l.