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.