Chinese Style Lamb Stew (light version)

For 4
Cook Time :
1 hour 30 mins
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)
Shaoxing Wine 1 tbsp
Chu Hou Paste 1 tbsp
Chinese Fermented Bean Curd 2 cubes
Swanson Clear Chicken Broth 1L
Rock Sugar 15g
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.

  • 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.