Salefork

Dinner for 4

Instant Pot Lamb Stew

Lamb, mushrooms, water chestnuts, and bean curd sheets cook with ginger, garlic, fermented bean curd, and soy sauces under pressure.

$5.18per serving $$$
105 minstart to table
4servings

ChineseHigh-proteinFamilyDinnersInstant PotCold-weather comfortWinterSpring

Ingredients

  • 1 1/2 lb lamb stew meat
  • 3 tbsp ginger
  • 8 cloves garlic
  • 4 stalks green onion
  • 1 small shallot
  • 8 shiitake mushrooms
  • 8 water chestnut 馬蹄
  • 4 stalks green onions
  • 5 bean curd sheet 支竹
  • 1 tbsp peanut oil
  • 1 cup cold water
  • 1 tbsp shaoxing wine
  • 1 tbsp chu hou paste 柱侯醬
  • 2 tbsp chinese fermented red bean curd 南乳
  • 2 tbsp chinese fermented bean curd 腐乳
  • 1 tbsp rock sugar
  • 1 tbsp dark soy sauce
  • 1 tbsp regular soy sauce
  • 2 cubes chinese fermented bean curd 腐乳
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp hot water

Steps

  1. Soak the bean curd sheets in water for 20 minutes, then drain and cut them into pieces.
  2. Heat the peanut oil in an Instant Pot on sauté mode and brown the lamb for 10 minutes.
  3. Add the ginger, garlic, shallot, green onions, mushrooms, and water chestnuts, then sauté for 10 minutes.
  4. Stir in the cold water, wine, chu hou paste, fermented bean curd, sugars, and soy sauces.
  5. Cook on high pressure for 35 minutes, then let the pressure release naturally for 20 minutes.
  6. Stir in the bean curd sheets, sesame oil, and hot water, then simmer on sauté mode for 10 minutes.

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