Stewed Mutton with Bamboo Shoot and Black Mushroom Recipes

Ingredients :

600g fresh sheep thigh

225g fresh bamboo shoot, peeled

19g dried black mushrooms

4 thick slices of ginger

8 cloves garlic

8 water chestnuts

4 red dates, cored

2 tbsp Xiaoxin wine

1 turnip

300g Cos lettuce

Seasoning

1 tbsp oyster sauce

1 tsp salt

1/2 tbsp granulated sugar

1/2 tbsp light soy sauce

pepper

4 cups water

Sauce

2 tsp caltrop starch

2 tbsp water

1/2 tsp sesame oil

Method :

1. Wash and thickly slice mutton. Soak dried black mushrooms until soft and cut the roots off the caps. Peel water chestnuts.

2. Peel bamboo shoot. Put bamboo shoot in boiling water, add salt, cook for 20 minutes, rinse with water and cut into large chunks.

3. Cut turnip into large chunks and cook in half wok of boiling water for a while. Add mutton and scald for 5 minutes. Remove, wash, drain and discard turnip.

4. Heat 3 tbsp of oil and stir fry ginger and garlic until fragrant. Add mutton and stir fry until done. Sizzle wine, add seasoning and bring to the boil. Put into water chestnuts, dried black mushrooms, bamboo shoot and red dates, and stew until mutton is softened. Stir in sauce and remove. Place on the top of blanched lettuce.

Serves 2 - 4

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