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Bamboo Shoot with Lamb Brisket
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100g bamboo shoot, sliced
500g lamb brisket, cut into frying pieces
100g Chinese black mushrooms, sliced
6 dried bean curd sticks, tau kee
50g leeks, sliced
50g Chinese celery, sliced
50g garlic cloves, leave whole
30g red chili, sliced
50g ginger root, flattened and sliced
200g radish, sliced
Seasoning
2 tablespoons seafood sauce
1 tablespoon light soya sauce
1 tablespoon dark soya sauce
1 teaspoon sugar
few drops sesame oil
dash of while pepper
Method :
In a wok, fry the lamb brisket in hot oil. Remove and place meat in a pot of water. Bring it to a boil and drain. Fry the lamb brisket again. Repeat this 2 to 3 times to get rid of the 'muttony' smell.
In a wok, add a little oil and fry the other ingredients till fragrant. Add the lamb brisket, season and toss well.
Transfer ingredients to a claypot and simmer from 45 minutes to 1 hour. The dish should be fairly dry.
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