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Ingredients:
1 pound boneless lamb breast (1-inch cubes)2 ounces dried soybean threads
2 scallions (1-inch pieces)
1-inch piece of peeled fresh ginger (½-inch squares)
2 small dried red chilies
2 tablespoons rice wine or dry sherry
2 whole star anise
1 ½-inch piece of cinnamon stick
3 tablespoons soy sauce
¼ cup smashed rock sugar
1 medium peeled carrot (1 ½-inch rounds)
6 Chinese dried black mushrooms (½ cup)—soaked, trimmed, and cut into thirds
Vegetable oil
Directions:
Boil water in large saucepan. Add lamb, cook 3 minutes, drain, and set aside.
Fill clean saucepan with water and bring to boil. Heat a large wok over high heat. Add oil 1-inch deep and heat to 325 degrees Fahrenheit. Add bean threads and cook until golden-brown (10 seconds). Drain in colander and turn off heat. Add fried bean threads to boiling water, turn off heat, and let soak until soft (1 minute). Drain. Cut threads into 1½-inch pieces and set aside. Discard oil.
Add ¼ cup oil to flameproof casserole or Dutch oven over high heat. Add scallions, ginger, and chilies, and stir-fry until fragrant (15 seconds). Add lamb until browned (2½ minutes). Stir in rice wine, star anise, and cinnamon, then soy sauce, sugar, and 3 cups of water; bring to boil and reduce heat. Cover and simmer (40 minutes). Add bean threads, cover, and simmer (20 minutes).
Add carrot and mushrooms to wok. Simmer until carrots are tender (15 minutes). Skim fat, remove star anise, cinnamon, and chilies, and serve.
Serves: Serves four.
–Michael Tong, from The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
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