Ingredients (nutrition)
- 450 g lamb brisket, cut into bite size pieces
- 2 tbsp vegetable oil
- 250 g sliced radish
- 120 g sliced bamboo shoot
- 8 dried bean curd sticks
80 g sliced shitake mushrooms
- 45 g garlic cloves
- 45 g sliced ginger root
- 45 g sliced leeks
- 45 g sliced Chinese celery
- 25 g sliced red chili
- 2 tbsp seafood sauce
- 1 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1 tsp sugar
- 4 drops sesame oil
- 1 dash of white pepper
Preparation (instructions)
- Fry lamb in 1 tbsp hot oil in a deep wok.
- Remove and transfer lamb in a pot.
- Cover the lamb with water and bring to boil.
- Drain and transfer lamb in the work again and fry again.
- Repeat the above steps 3 times until there is no strong lamb smell.
- In a separate wok, add remaining ingredients and fry until fragrant.
- Toss in lamb and transfer content to a claypot.
- Simmer for 1 hour and serve immediately.
Servings: 4
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