Fragrant Lamb and Bamboo Shoot Soup – Recipe By Tiana Matson

Fragrant Lamb and Bamboo Shoot Soup – Recipe By Tiana Matson

Fragrant Lamb and Bamboo Shoot Soup

Lamb is good for you and is perfect for warm winter casseroles and satisfying comfort food. Lamb can increase your body heat to resist the cold, so it is one of the best ingredients for winter meals.

I remember during my childhood, my thrifty grandparents ate mostly vegetarian, but always cooked up a big batch of lamb soup every winter.

Lamb has a stronger smell than beef and poultry that is not liked by everyone, and some simply won’t eat it due to its unique ‘aroma.’ Lamb is so versatile, and often a cheaper alternative than beef, so it’s worth taking a good look at what you can do with it besides a leg roast and chops.

The method of cooking lamb is the same as for beef. You can braise it, stew it, make soup with it, even stir fry it. The difference is that to reduce lamb’s smell and increase its aroma, wine and spices are often used.

I often use lamb mostly for soup if I want a meat soup, however, it is also delicious braised and served with rice noodles. Today’s recipe is an Asian twist on lamb soup, and I’m sure you’ll love it!

The standard practice for lamb soups is to use herbs, but this time I’m using fresh bamboo shoots.

Sweet bamboo shoots are low in calories, low in fat, and rich in vitamins and fiber. Served with lamb (or steak) chops, the sweet bamboo shoots aid digestion.

This soup is different from the usual thick winter soup often made with lamb, but it highlights the lamb chops and sweet bamboo shoots, rather than just using the lamb as a stock base.

Ingredients:

300 g peeled sweet bamboo shoots

300 g lamb chops

150 ml cooking wine

800 ml boiling water

1 x 2” piece ginger

1 tablespoon tea oil

1 teaspoon salt

1 teaspoon pepper

 

Method:

Step 1

Wash the lamb chops and drain.

Step 2

Cut the sweet bamboo shoots in half lengthwise and wash. Slice the bamboo diagonally and put aside.

Step 3

Add the sweet bamboo shoots to a pot and fill with enough water to come to the top of them.

Step 4

Bring the bamboo shoots to the boil, and boil for 2-3 minutes.

Step 5

Remove the bamboo shoots with a skimmer and put aside.

Step 6

Add the lamb shops to the water and boil for 20 seconds. Remove and put aside. Discard the water.

Step 7

Wash and slice the ginger.

Step 9

Pour the tea oil in in the pan and spread it to cover the surface.

Step 10

Add the chopped ginger and sauté for a few seconds, and then add the lamb. Stir fry until golden brown.

Step 11

Pour in the cooking wine and simmer for 30 seconds.

Step 12

Pour in the 800ml of boiling water.

Step 13

Skim off the foam floating on the surface with a spoon.

Step 14

Transfer the meat and the liquid to a ceramic soup pot and simmer for 20 minutes.

Step 15

Add the sweet bamboo shoots and continue to simmer the soup on low for one hour.

Step 16

Finally, season with salt and pepper, and serve.

COOKNG TIPS:

  1. Tea oil has the effect of ridding the ‘fishy’ smell from the meat, however, if you don’t have any tea oil at home, you can use other cooking oil instead.
  2. The green wine can be replaced with cooking wine.
  3. Boiling the sweet bamboo shoots helps to remove the oxalic acid.

SUMMARY

Warm and hearty, Sweet Bamboo Shoots and Lamb Soup is a perfect tummy filler for those chilly days. Fragrant and satisfying!

Tiana is a food blogger who loves to cook, she is the creator of https://www.yumofchina.com/, a site that shares authentic Chinese recipes and China culture.

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