Braised Lamb Stew with Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound lamb stew meat |
2 tablespoons cornstarch |
1 tablespoon low-sodium soy sauce |
1 tablespoon dry sherry |
1/4 teaspoon freshly ground black pepper |
6 dried shiitake mushrooms |
1 tablespoon canola oil |
2 tablespoons peeled, minced fresh ginger |
3 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
1 1/3 cups sliced carrot |
2 tablespoons oyster sauce |
1/4 cup chopped fresh cilantro |
4 cups hot cooked rice noodles |
Directions:
1. Combine first 5 ingredients (through pepper) in a bowl.
2. Combine 1/2 cup boiling water and mushrooms in a bowl. Let stand 15 minutes; drain, reserving the soaking liquid. Discard stems; thinly slice caps.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 30 seconds. Add lamb mixture; sauté 4 minutes. Stir in broth; bring to a boil. Cover and reduce heat; simmer 40 minutes. Uncover and bring to a boil; add carrot, mushrooms, and reserved liquid. Cook 5 minutes, or until slightly thick. Add oyster sauce and cilantro; serve with rice noodles.
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