Stir-Fried Goat With Fresh Coriander

• 1 pound lean goat or lamb fillets or boneless loin or steaks
• 2 teaspoons dark soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon Oriental sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons cornstarch
• 2 tablespoons peanut oil
• 4 ounces fresh mild chilies, seeded and cut in thin slices
• 1/2 cup fresh coriander leaves

1. Cut the meat into thin slices and combine it in a bowl with the soy sauce, rice wine, sesame oil, salt, pepper and cornstarch.
2. Allow to marinate 30 minutes.
3. Heat a wok or large skillet until it is hot.
4. Add the peanut oil and when it begins to smoke add the meat.
5. Stir-fry 2 minutes until it is browned.
6. Remove with a slotted spoon.
7. Add the chilies and stir-fry 2 to 3 minutes.
8. Add the fresh coriander and stir-fry 2 minutes.
9. Return the meat to the pan, stir once or twice, then serve.

lean goat, soy sauce, rice wine, sesame oil, salt, freshly ground black pepper, cornstarch, peanut oil, mild chilies, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/4308 (may not work)