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Red Cooked Lamb

Chef.at.Home's picture
Ingredients
  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
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Method: 
Stir Fried

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