Recipes
Mushroom and Bamboo Shoot Lamb Stew
Mushroom and Bamboo Shoot Lamb Stew
Recipe Details
Lamb pot is a winter warm dish, this time not adding the common ingredients such as fried bean curd, water chestnut but switch it to fresh mushroom and bamboo shoot to cook which give another style. Fresh mushroom is high in fiber and low in fat, bamboo shoot contains variety of vitamins and rich in fiber. It can balance the greasiness of the lamb.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Clean and cut the lamb brisket into pieces.
Step 2
Slice the bamboo shoot and cut the mushroom into 4.
Step 3
Peel and cut the carrot into pieces. Cut the leeks into section. Peel and slice the ginger. Chop the garlic and cilantro.
Step 4
In a pot, add enough water and blanch the bamboo shoot for 3-5 minutes. Drain and set aside.
Step 5
In a pan, add some oil and sauté the leeks, ginger and garlic.
Step 6
Add the lamb and cook until golden brown. Add carrot, mushroom, bamboo shoot and stir.
Step 7
Add Chinese cooking wine, dark soy sauce and enough water to cover the ingredients. Bring it to boil and add the rock sugar.
Step 8
Reduce the heat to low, cover the lid and cook for 30 minutes until the vegetable is tender. Season with salt.
Step 9
Sprinkle with cilantro and ready to serve.
Ingredients
General Ingredients
Lamb pot is a winter warm dish, this time not adding the common ingredients such as fried bean curd, water chestnut but switch it to fresh mushroom and bamboo shoot to cook which give another style. Fresh mushroom is high in fiber and low in fat, bamboo shoot contains variety of vitamins and rich in fiber. It can balance the greasiness of the lamb.
Step by Step Instructions
Step 1
Clean and cut the lamb brisket into pieces.
Step 2
Slice the bamboo shoot and cut the mushroom into 4.
Step 3
Peel and cut the carrot into pieces. Cut the leeks into section. Peel and slice the ginger. Chop the garlic and cilantro.
Step 4
In a pot, add enough water and blanch the bamboo shoot for 3-5 minutes. Drain and set aside.
Step 5
In a pan, add some oil and sauté the leeks, ginger and garlic.
Step 6
Add the lamb and cook until golden brown. Add carrot, mushroom, bamboo shoot and stir.
Step 7
Add Chinese cooking wine, dark soy sauce and enough water to cover the ingredients. Bring it to boil and add the rock sugar.
Step 8
Reduce the heat to low, cover the lid and cook for 30 minutes until the vegetable is tender. Season with salt.
Step 9
Sprinkle with cilantro and ready to serve.