2020-08-13 / test@t

Lamb Five spices with rice noodles

Although the original recipe for the Five Herbs mixture has long been lost, no one is particularly sad about this. The Chinese came up with several variants of this famous combination at once. The main thing is to maintain a balance between refreshing and warming spices. This unity of opposites is associated with the beginnings of Chinese philosophy - the concepts of "yin" and "yang".

Ingredients

1 kg of lamb flesh from a shoulder
2 cloves of garlic
1 large onion
400g fresh rice noodles
500 ml chicken stock
100 g canned bamboo shoots
3 cm fresh ginger root
50 g oyster sauce
40 g rice wine or dry sherry
5 g mixture Five peppers
8 g of sugar
17 g unrefined peanut butter
salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the lamb into cubes with a side of about 3 cm. Chop the garlic, finely grate the ginger, finely chop the onion. In a bowl, combine the garlic, 1 tsp. ginger, Five Spice mix, rice wine, sugar and 1 tsp. salt. Add the lamb and mix thoroughly. Cover and refrigerate for 2 hours.

Step 2

Heat oil in wok, add onion and remaining ginger, cook, stirring occasionally, 2 minutes. Fry the marinated lamb in portions over very high heat, 3 minutes each. every serving. Return all meat to the wok and cook over medium heat for 3 minutes.

Step 3

Pour in broth and oyster sauce. Bring to a boil, then reduce heat and cook covered for 1.5 hours. Add bamboo shoots and cook for another 20 minutes.

Step 4

Pour boiling water over the noodles. After 1 min. put it in a colander, pour over with cold water and cut into 3 cm long pieces. Place in a wok with meat, stir and heat for 3 minutes. Place on a platter and serve immediately. 180 ° C

Preparation time

2h 15m

Cooking time

1h 50m

Servings

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