Braised Lamb Stew with Ginger
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
Preparation
Combine first 5 ingredients (through pepper) in a bowl.
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.
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.
Print
- Yield: serves 4
Nutritional Information
| Calories per serving: | 451 |
|---|---|
| Fat per serving: | 10g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 28g |
| Carbohydrates per serving: | 59g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 74mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 650mg |
| Calcium per serving: | 37mg |
Health
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