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Braised Lamb With Vegetables

Chinese.wok's picture
Braised Lamb With Vegetables is aunique blend of fryed lamb and a tasty vegetable broth. The perfect texture and blended flavor of the dish is extremely tempting. Don’t miss out on this easy and simple Braised Lamb With Vegetables dish.
  Lamb shoulder/Leg of lamb 3⁄4 Pound
  Egg 1
  Cornstarch 2 Tablespoon
  Oil 2 Cup (32 tbs)
  Red pepper 1
  Onion 1
  Celery sticks 2
  Bamboo shoots 5 Ounce
  Soy sauce 1 Tablespoon
  Hoisin sauce 1 Teaspoon
  Finely chopped ginger 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Monosodium glutamate 1 Pinch
  Cornstarch 1 Tablespoon
  Salt To Taste
  Water 3⁄4 Cup (12 tbs)

Cut the lamb into thin strips, about 2 inches by 1/4 inch by 1/4 inch.
Beat the egg and cornflour (cornstarch) together, add the lamb and stir to coat.
Drain off any excess egg, and then deep fry the meat until golden.
Drain well on absorbent kitchen paper.
Cut the pepper into wedges and the onion into eighths.
Drop the pepper and onion into boiling water and cook for 5 minutes; drain.
Slice the celery diagonally and the bamboo shoots into thin strips.
Mix together in a saucepan, the soy sauce, hoi sin sauce, ginger, garlic, monosodium glutamate, salt, the extra cornflour (cornstarch) and the water.
Bring to the boil, stirring constantly, add the vegetables and simmer for 2-3 minutes.
Add the lamb and reheat.

Recipe Summary

Difficulty Level: 
Side Dish

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Braised Lamb With Vegetables Recipe