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Braised Lamb, Shanghai Style


Braised Lamb, Shanghai Style
1/2 pound boneless lamb loin, cut into two-inch cubes
2 Tablespoons vegetable oil
1 carrot, peeled and cut on an angle into one-inch pieces
1 white long turnip (daikon), peeled and cut on an angle into one-inch pieces
1 dry chili pepper, seeded and cut into small pieces
1 one-inch piece of a cinnamon stick
4 star anise
1 teaspoon granulated sugar
1 Tablespoon mushroom soy sauce
1 Tablespoon Shaoxing rice wine
1 can whole chestnuts, drained, or two packages of pre-peeled cooked chestnuts
2 Tablespoons cornstarch mixed with two tablespoons of cold water
1 Tablespoon sesame oil
1. Put the lamb pieces into a four-quart pot and add one quart of boiling water. Simmer for three minutes, then drain, and discard the water.
2, Put the oil into the pan the meat came out of, add the vegetable oil, the meat, the carrot, and the turnip pieces, and stir-fry for two minutes. Then add the chili pepper pieces, the cinnamon stick, star anise, sugar, soy sauce, rice wine, and the chestnuts and two cups of boiled water. Reduce the heat and simmer for one hour or until the meat is tender, then add the cornstarch mixture, turn the heat to high, and stir until thickened. Now put everything into a pre-heated bowl, pour the sesame oil on top and serve.

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