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.
