Hong Kong Lamb With Spring Onions

Serves:

Ingredients:

--------- FOR THE LAMB MARINADE ---------
2 tb Fresh coriander leaves
5 oz Spring Onions
2 Garlic cloves
--------- YOU ALSO NEED ---------
1 ts Distilled white vinegar
1 ts Sesame oil
4 ts Chinese dark soy sauce
1 ts Chinese rice wine/sherry
--------- FOR THE SAUCE ---------
Peppercorns
OR coarsely ground black
1/2 ts Ground Sichuan peppercorns
2 ts Sesame oil
Sherry
2 ts Chinese rice wine or dry
2 ts Chinese light soy sauce
12 oz Lean tender lamb
4 tb Vegetable oil

Method:

Cut the lamb against the grain into very thin slices.
Cut the slices into very thin slivers about 3" long.
Put them into a bowl, add all the marinade ingredients and mix well.
Leave for about 20mins.
Combine all the ingredients for the sauce and set aside.
Peel the garlic and chop it finely.
Cut the spring onions including their green section, crossways into 3" segments, then cut each peice lengthways into very thin strips.
Wash the coriander and let it dry.
Put the oil in the wok or large frying pan and set it over a high heat.
When it is smoking hot , put in the garlic, stir once or twice and add the lamb.
Stir fry for a minute or until the lamb it no longer pink on the outside.
Pour in the sauce and stir briefly.
Put in the coriander and spring onion and stir for 20-30 secs.
Nor more or they will be overcooked.
Serve immediately.