Ingredients:
- 2 pounds boneless leg of lamb, cut into 2-inch pieces
- 2 cloves garlic
- 2 green onions
- 2 slices ginger
- 1 cup water
- 1/4 cup low-sodium chicken broth
- 1 tablespoon Chinese rice wine or dry sherry
- 1/4 cup dark soy sauce
- 2 teaspoons light soy sauce
- 2 tablespoons hoisin sauce
- Salt, to taste
- 2 teaspoons granulated sugar, or to taste
- 2 tablespoon oil for stir-frying, or as needed
Preparation:
Boil the lamb in water for 5 minutes. Drain.
Mince the garlic. Cut the green onion into thirds.
Heat the wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic, ginger and green onion. Stir-fry until aromatic, then add the lamb. Brown for a minute. Add the water, chicken broth, rice wine or sherry, dark soy sauce, light soy sauce and hoisin sauce.
Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours. Taste and add salt if desired. Stir in the sugar and cook for another 30 minutes, or until lamb is tender. Serve hot.
Mince the garlic. Cut the green onion into thirds.
Heat the wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic, ginger and green onion. Stir-fry until aromatic, then add the lamb. Brown for a minute. Add the water, chicken broth, rice wine or sherry, dark soy sauce, light soy sauce and hoisin sauce.
Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours. Taste and add salt if desired. Stir in the sugar and cook for another 30 minutes, or until lamb is tender. Serve hot.
