Recipe

Braised Lamb With Bok Choy Over Rice Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months, 1 week ago Slow-cooker good. Even though lamb is my favorite I have to say that the aroma while this is cooking is sooo enticing that it is hard to wait for it to get done. But we wait and are delighted at the outcome. Prep:20m Cook:480m Servings:3	Mystic_rive
	chinese easy slow cook

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Ingredients

2.5 pounds stewing lamb

3 cups beef broth

1 large onion, sliced

3 inch by 2 inch piece fresh ginger, peeled and thinly sliced

5 cloves garlic, smashed

1 Tablespoon Chinese 5-spice powder

3/4 cup Chinese rice wine (unsalted)

1/3 cup soy sauce

1/3 cup brown sugar

water to cover

8 bunches baby bok choy washed, trimmed and separated

Do not over-cook the veggies.

16-20 medium mushrooms, thickly sliced (preferably mixed, but any kind will do)

cornstarch to thicken

more rice wine - about a half cup.

Directions

place all ingredients except bok choy and mushrooms, into the slow cooker and allow to cook for 6 to 8 hours.

You can either saute the mushrooms and bok choy and make a bed out of them.

Once the meal is finished cooking, remove the meat and vegetables from the broth.

Using a large wide-bottomed stir fry pan, reduce the cooking liquid until the flavour is strong enough for you.

I reduced mine by half, but it will really depend on how much liquid evaporates from your slow cooker and whether you topped the liquid up at all during cooking.

Use a bit more Chinese wine, into which you've stirred a few spoons full of cornstarch to thicken the sauce.

Place a heap of rice or Chinese noodles into the bottom of a big soup plate.

On top of that, make a nest of bok choy and mushrooms.

place some lamb pieces on top of the vegetables and ladle some of the sauce over.

This also reheats well for lunch the next day!

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