Wednesday, December 4, 2013

[Tony's Creation]Chinese Lamb and Radish Stew

[Prep: 10 minutes | Cook: 90 minutes| Serve: 4 | Calories: 360 per serving ] 列印 Print (Password: tony)

.: 材料 Ingredients :.
1- lamb brisket or lamb leg with bones, 900g
2- bean curd stick, halved, soaked, 6 pieces
3- Water chestnut, about 10 pieces
4- Ginger slices, 4 slices
5- Mashed garlic,4 cloves
6- Shallot, peeled, sliced, 3 pieces
7- Green onion, stemmed off, sectioned, 3 pieces
8- Dried tangerine peel, soaked, cleaned, 1 piece
9- Dried Shitake mushroom, soaked, stemmed off, 8-10 pieces
10- Red fermented bean curd, 2 pieces
11- Chu Hou sauce, 1 tbsp
12- Rock Sugar, 15g
13- 1 Radish, peeled, cut into pieces

 .: 做法 Directions :.
Step 1:

Heat the pan with 1 tsp of oil over medium high heat.  Add in the ginger, shallots and garlic when it is hot.  Stir-fry the ingredients for 2 minutes.  Add in the Chu Hou Sauce, fermented bean curd, green onions and mix it well.
Step 2:

Add in the lamp and mushroom.  Stir-fry all ingredients until the lamps are brown.

Step 3:

Add in the radish, rock sugar, tangerine peel and enough hot water to cover the ingredients (about 600-800ml) .  Bring the sauce to boil.  Turn the heat to low.  Cover and simmer for 75 minutes.  Add in the bean curd stick, water chestnut and mix it well.  Cover and simmer for another 15 minutes.  Dish it up and server it hot.

.: 小貼士Cook's notes :.

1- Do not overcook the canned water chestnut, otherwise, it will break apart .
2- Use a fruit knife to gently scrap off the white pith from the softened tangerine peel.

3- Add some corn starch mixture (1 tbsp of corn starch with 2 tbsp of water) to thicken the sauce if necessary.
4- It is necessary to soak the bean curd stick or the texture will remain hard after simmering.

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