■ Lamb with Soy Stick in Hot Pot

Lamb with Soy Stick in Hot Pot

wpeDD.jpg (61231 bytes) Dried soy stick is made from soybean and is rich in vegetable protein. It is good for cooking with many dishes, and is used widely when cooking lamb dishes. Many Chinese still cook this in a sand pot - an earthenware casserole pot that distributes heat gently and evenly.

Ingredients:

350g Lamb
1 Butterfly Brand Soy Stick
1 small ginger
10 Gold Plum Water chestnut Slices
100g Double Happiness Sliced Bamboo Shoot
6 Chinese Dried Mushroom
2 teaspoons of Gold Plum Chopped Garlic
2 teaspoons of Red taro curd

Seasonings:

· 1 teaspoon of salt

· 1 teaspoon of sugar

· 2 teaspoon of black pepper

Sauces:

· 2 teaspoons of sugar

· 2 teaspoons of Pantai Light Soy Sauce

· 2 teaspoons of Pantai Dark Soy Sauce

· 2 teaspoons of Kingsford USA cornstarch

· 2 Cups of Water

Cooking Method:

Chop lamb into big pieces, boil in hot water for 5 minutes and rinse
Cut water chestnuts, Mushrooms, bamboo shoot and ginger into pieces.
Deep-fry soy stick until puff up and cut it into sections
Heat oil in wok, add taro cud with garlic flakes and ginger.
Add lamb in it and stir-fry until it change to golden brown in colour.
Add sauce and remaining ingredients, cook until the lamb is tender
Add soy stick and sauce for 20 minutes