Chinese Lamb Stew by Amy + Jacky

– 1.5 pound (680 g) lamb stew meat
– 3 tablespoons (45 g) ginger (sliced)
– 8 (25 g) garlic cloves (crushed)
– 4 stalks (50 g) green onion (separate white part from green part)
– 1 (42 g) small shallot (diced)
– 8 (48 g) shiitake mushrooms (rehydrated)
– 8 (210 g) water chestnut
– 4 stalks green onions (cut into 2 inches stalks)
– 4 – 6 (90 g) bean curd sheet
– 1 tablespoon (15 ml) peanut oil
– 1 cup (250 ml) cold water
– 1 tablespoon (15 ml) shaoxing wine
– 1 tablespoon (15 g) chu hou paste
– 2 tablespoons (30 g) Chinese fermented red bean curd
– 2 tablespoons (30 g) Chinese fermented bean curd
– 1 tablespoon (15 g) rock sugar
– 1 tablespoon (15 ml) dark soy sauce
– 1 tablespoon (15 ml) regular soy sauce
– 2 cubes (30 g) Chinese fermented bean curd
– 1/2 teaspoon sugar
– 1/2 teaspoon (2.5 ml) sesame oil
– 1 tablespoon (15 ml) hot water

Total Time: 1 hour 45 min