Red Cooked Lamb
|Vegetable oil||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Minced shallot||1 Teaspoon|
|Boneless lamb||1 1⁄2 Pound, cut into 1 1/2-inch cubes|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Hoisin sauce||2 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Medium tofu||6 Ounce, cut into 1-inch cubes (1 Package)|
|Green onion with tops||2 , cut into 1-inch pieces|
|Cornstarch||1 Tablespoon, mixed -with 2 tablespoons water|
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and shallot and cook, stirring, until fragrant, about 5 seconds.
Add lamb and stir-fry for 3 minutes or until barely pink.
Add broth, hoisin sauce, and wine.
Cover and simmer over low heat for 45 minutes.
Stir in tofu and green onions.
Cover and simmer for 15 minutes longer or until lamb is tender.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Serving size: Complete recipe
Calories 1766 Calories from Fat 748
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 21.8 g109.2%
Trans Fat 0 g
Cholesterol 583.8 mg194.6%
Sodium 1245.3 mg51.9%
Total Carbohydrates 39 g12.9%
Dietary Fiber 2.2 g8.8%
Sugars 11.5 g
Protein 203 g406%
Vitamin A 20.4% Vitamin C 24.3%
Calcium 9.8% Iron 13.7%
*Based on a 2000 Calorie diet