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Marinated lamb chops with a coriander and mint vinaigrette
Fruit and vegetables
Asian-style salad of rocket, grated daikon and grated
carrot
, to serve
30g/1oz pickled
ginger
250g/9oz
coriander
leaves
150g/5½oz
mint
leaves
185g/6½oz
aubergine
, cut into small pieces
15g/½oz
mangetout
, cut into diagonal pieces
½ tsp chopped
garlic
, fried to a crisp
Cooking ingredients
225ml/8fl oz mushroom
soy sauce
75ml/2½fl oz
vinegar
from the pickled ginger
1 tsp
chilli paste
1 tsp
sriracha
225g/8oz
sunflower oil
1 tsp
sesame oil
salt and freshly ground
black pepper
75ml/2½fl oz light
soy sauce
75ml/2½fl oz dark
soy sauce
75ml/2½fl oz mushroom
soy sauce
50ml/2fl oz
sunflower oil
200g/7oz
sugar
75ml/2½fl oz Shaoxing
rice wine
75ml/2½fl oz
rice vinegar
120g/4½oz
cornflour
1 tbsp
cornflour
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
225ml/8fl oz
mirin
600g/1lb 5oz
lamb chops
Other
60g/2¼oz sambal sauce
50g/1¾oz Hunan-style sauce (see above)
Back to recipe
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