Creado con IA
Chinese Lamb and Spinach Hotpot
60 min 448 kcal por ración Media
Ingredientes
4 Raciones
- lamb shoulder, sliced500 g
- spinach200 g
- chicken broth1000 ml
- shiitake mushrooms, sliced100 g
- tofu, cubed100 g
- soy sauce2 tablespoons
- rice wine1 tablespoon
- garlic, minced2 cloves
- ginger, minced1 tablespoon
- sesame oil1 tablespoon
Preparación
- 1
Prepare all ingredients: slice the lamb shoulder thinly, wash and trim the spinach, slice the shiitake mushrooms, and cube the tofu.
- 2
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
- 3
Add the sliced lamb shoulder to the pot and stir-fry for 2-3 minutes until the meat is just browned.
- 4
Pour in the chicken broth and bring to a boil.
- 5
Add the soy sauce and rice wine, stirring to combine.
- 6
Add the sliced shiitake mushrooms and tofu cubes to the pot. Simmer for 5 minutes.
- 7
Add the spinach and cook for another 2-3 minutes until wilted.
- 8
Taste and adjust seasoning if needed. Serve the hotpot immediately, ladling broth, lamb, and vegetables into bowls.
