Chinese Style Lamb Stew (light version)

Difficulty
Servings
For 4
Cook Time :
1 hour 30 mins
Ingredients
Frozen Lamb Stew Meat 1 pound (Cut into pieces)
Dried Shiitake Mushrooms 6 pcs
Horseshoe 8pcs
Branch bamboo 40g
Bamboo shoot 1
Radish 1/2
Shallots 4
Cloves Garlic 3 Slices
Ginger 3 Slices
Green Onion 2 Stalks (cut into section)
Chinese Fermented Bean Curd Marinade
Chinese Fermented Bean Curd 2 cubes
Water 1 tbsp
Sugar 2 tsp
Lime Leaf 1 pc (sliced)
Marinade
Shaoxing Wine 1 tbsp
Chu Hou Paste 1 tbsp
Chinese Fermented Bean Curd 2 cubes
Swanson Clear Chicken Broth 1L
Rock Sugar 15g
1
Soak the dried shitake mushrooms until soft. Remove the stem.
2
Cut bean curd stick into pieces. Peel water chestnuts. Peel bamboo shoot and radish and cut into pieces.
3
Bring a pot of water to boil, add one slice of ginger and blanch the lamb for 10 minutes. Remove and set aside.
4
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.
5
Add Swanson Chicken Broth and the rest of the ingredients for the sauce. Cover and bring to boil. Simmer for 30 minutes.
6
Add radish, bamboo shoots and bean curd stick, cook for another 15 minutes until the lamb is tender.
7
Mix the fermented bean curd sauce ingredients well and put on the lemon leaves.
8
Serve the lamb strew with dipping sauce.

  • Choose UK or New Zealand frozen lamb meat, which have less gamey taste and it takes less time to make it tender. 
  • You could add lettuce after finishing half of the stew and heat up the stew on a stove.

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