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Quick Sichuan lamb stir-fry
Quick Sichuan lamb stir-fry


  • 600g lamb fillet, thinly sliced across the grain
  • 2 Tbsp Shaoxing wine (Chinese rice wine) or dry sherry
  • 1 Tbsp salt-reduced soy sauce
  • ½ bunch coriander
  • 2 Tbsp peanut oil
  • 3 celery stalks, thinly sliced on an angle
  • 1 Tbsp grated ginger
  • 2 cloves garlic, crushed
  • 2 tsp sesame oil
  • 1 long red chilli, sliced, to serve (optional)
  • 3 cups steamed rice (from 1 cup raw), to serve

Quick Sichuan lamb stir-fry

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Combine lamb, wine and soy sauce in a bowl. Stand for 10 minutes to marinate. Cut coriander stalks into 4cm lengths and reserve leaves.

Heat a wok on high. Add half the peanut oil and swirl to coat wok. Stir-fry lamb in batches for 1-2 minutes, until just cooked. Transfer to a bowl.

Heat remaining peanut oil in wok on high. Stir-fry celery, ginger and garlic for 1 minute, until fragrant. Add the lamb and coriander stalks and stir-fry for 1-2 minutes, until lamb is cooked through. Remove from heat. Stir in sesame oil.

Scatter with chilli, if using, and reserved coriander leaves. Serve with steamed rice.

From Taste magazine, July 2011.

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