Serious Eats: Recipes
Cook the Book: Beijing Lamb Stew
Lamb might not be the first meat that comes to mind when considering Chinese food, but this red-cooked Beijing Lamb Stew, excerpted from The Shun Lee Cookbook, is wholly authentic. Lamb breast yields the best results, but it can be replaced with the easier to find boneless leg or shoulder, which also work well. When buying dried bean threads, be careful to distinguish them from mung bean threads. According to author Michael Tong, dried bean threads are "yellowish dried noodles that resemble bunches of parchment." Don't be intimidated by the Chinese dried black mushrooms; just look for dried shiitakes.
Win 'The Shun Lee Cookbook'
In addition to excerpting a recipe everyday this week, we're also giving away five (5) copies of The Shun Lee Cookbook. Enter to win here.