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Braised Lamb Stew with Ginger

Yield serves 4

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

Nutrition Information

  • calories 451
  • fat 10 g
  • satfat 2 g
  • monofat 5 g
  • polyfat 2 g
  • protein 28 g
  • carbohydrate 59 g
  • fiber 4 g
  • cholesterol 74 mg
  • iron 3 mg
  • sodium 650 mg
  • calcium 37 mg

How to Make It

  1. Combine first 5 ingredients (through pepper) in a bowl.

  2. 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.

  3. 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.