Using dark soy sauce in the marinade gives the lamb a lovely colour after it's been fried.
400g lamb chump chops, or leg steaks
1 coriander plant
2 tbsp vegetable oil, plus extra if needed
1cm ginger, peeled and finely minced
3 cloves garlic, roughly chopped
1 tsp Sichuan peppercorns
10 dried red chillies, cut into 1cm lengths
5 spring onions, cut into 5cm lengths
1 tbsp Shaoxing wine
½ tsp salt
½ tsp sugar
1 tsp cornstarch mixed with ¼ cup cold water
1 tsp dark soy sauce
1 tsp Shaoxing wine
1 tsp sesame oil
1 pinch bicarbonate of soda (optional)
1. Remove the bone from the chops and slice the meat thinly. Combine with the meat marinade ingredients and set aside for 10 minutes. Pick the leaves from the coriander plant and roughly chop the stems and roots.
2. Heat a wok over high heat and add the oil, then the lamb. Fry the lamb for about 4 minutes, until browned. Remove the meat from the wok and return the wok to the heat. Add a little more oil if needed, then the ginger, garlic and chopped coriander stems and roots. Toss until the garlic is fragrant, about 30 seconds. Add the Sichuan peppercorns and chillies and toss for about a minute, taking care not to burn them. Add the spring onions and toss quickly, then return the lamb to the wok.
3. Season with Shaoxing wine, salt and sugar and toss the lamb for 2 more minutes, until the spring onions soften. Drizzle in a little of the cornstarch mixture, but only as much as needed to thicken the juices in the wok. Toss through the coriander leaves and serve.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.