Soak the dried shitake mushrooms until soft. Remove the stem.
Cut bean curd stick into pieces. Peel water chestnuts. Peel bamboo shoot and radish and cut into pieces.
Bring a pot of water to boil, add one slice of ginger and blanch the lamb for 10 minutes. Remove and set aside.
Heat up oil in pan, stir fry ginger, shallot and the white part of the green onions until fragrant. Add lamb, shitake mushrooms and Shaoxing wine, sauté for a while.
Add Swanson Chicken Broth and the rest of the ingredients for the sauce. Cover and bring to boil. Simmer for 30 minutes.
Add radish, bamboo shoots and bean curd stick, cook for another 15 minutes until the lamb is tender.
Mix the fermented bean curd sauce ingredients well and put on the lemon leaves.
Serve the lamb strew with dipping sauce.