Twice Cooked Lamb And Spicy Vegetables

Total Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1/2 lb lamb butt, in one piece
• 5 large jyo black mushrooms
• 2 small dried red chili peppers
• 2 cloves garlic, minced
• 2 teaspoons gingerroot, minced
• 1 small bell pepper
• 1/4 cup bamboo shoot
• 1 large carrot
• 1 cube bean curd
• 1/3 cup mushroom liquid
• 1 tablespoon soy sauce
• 1 pinch sugar
• 1 teaspoon salt
• 2 tablespoons peanut oil
• cornstarch paste

Recipe

• 1 in saucepan, cover lamb butt with water, bring to a boil & simmer for 30 minutes.
• 2 add more hot water if level goes below lamb.
• 3 cool lamb in its cooking water.
• 4 wash, then soak mushrooms in warm water for 1 hour.
• 5 squeeze liquid from mushrooms, reserving liquid.
• 6 discard mushroom stems, and halve mushrooms.
• 7 halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
• 8 slice bamboo to match bell pepper.
• 9 peel carrot; slice on bias into ovals.
• 10 remove lamb from cooking water, & parboil carrots in water for 1 minute.
• 11 slice 2/3 of lamb butt into rectangles same size as bell pepper.
• 12 save remaining 1/3 for another dish.
• 13 strain mushroom liquid; combine specified amount with soy sauce, sugar & salt.
• 14 drain bean curd, rinse in cold water, and slice same size as bell pepper.
• 15 stir-fry: add oil to very hot wok.
• 16 when oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
• 17 add bell pepper, bamboo shoots, carrots & lamb; stir-fry for 1 minute.
• 18 add bean curd & mushroom liquid; bring to boil.
• 19 on medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
• 20 push ingredients up side of wok.
• 21 restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
• 22 recombine with ingredients.
• 23 serve.