Chinese Braised Lamb Casserole, Hong-Kong Style
View original ↗
The Woks of Life · by Judy★ 5.0 (17)

Chinese Braised Lamb Casserole, Hong-Kong Style

NUTRITION · PER SERVING165M COOK
CAL 24%·PRO 59%
CARBS 52G44% OF CAL
4G FIBER0G ADDED0G INTRINSIC38G OTHER10G TOTAL SUGAR
FAT 16G31% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Cantonese braised lamb casserole with tender lamb, mushrooms, bamboo shoots, and aromatic spices. Rich and warming, this is a winter dinner centerpiece.

mainchinesecasseroleporkdairy free
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2½ pounds lamb breast ((cut into 2-inch pieces))
  • 15 slices ginger
  • 2 tablespoons oil
  • 6 scallions ((white and green parts separated))
  • 10 grams rock sugar
  • 3 pieces fermented red bean curd
  • ¼ cup Zhu Hou or Chee Hou sauce
  • 1-2 star anise ((optional))
  • 3 tablespoons Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 dried tangerine peel
  • 6 dried Shiitake mushrooms ((washed, soaked, and cut in half + the water from reconstituting the mushrooms))
  • 4 small carrots ((cut into chunks))
  • 1 small bamboo shoot ((peeled and cut into thin slices))
  • 6 bean thread/sticks ((soaked until softened and cut into large chunks, these can be prepared the night before))
  • Salt ((to taste))
  • A small head of romaine lettuce or a quarter of a head of iceberg lettuce ((roughly chopped))
PREP
60M
SODIUM
993MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.