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Chinese Wolfberry Stew


Chinese Wolfberry Stew
15 to 20 dried Shiitake mushrooms
2 pounds fresh beef or tender lamb
3 to 4 Tablespoons oil
1 cup rice wine or dry sherry
1 ounce Chinese wolfberries (Lycium chinensis)
dash or splash of sea salt, pepper and sesame oil
1. Soak mushrooms in hot water for about twenty minutes, drain and reserve the water.
2. Cut meat into one-inch pieces and brown in one tablespoon of pre-heated oil for one minute. Do this in three or four batches using fresh oil each time. 3. Put mushrooms, meat, wine and wolfberries in a heavy pot with two and one-half cups of water. Bring to the boil, quickly lower the heat, cover, and simmer for two hours.
4. Into individual serving bowls, put a little salt, pepper, and a few drops of sesame oil. Ladle the stew on top, stir and serve.

Note: If using lamb, the author suggests blanching in boiling water for half minute after frying, then draining the lamb.

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