Braised Lamb with Mixed Vege

http://en.wikipedia.org/wiki/Braising

I remember going to Chinese seafood restaurants with my family when I was small and it always amazes me how food could be cooked in a different variety of ways.

This Braised Lamb with Mixed Vege dish, although not seafood, is influenced by the Chinese style of cooking (not truly authentic but according to my style at the very least, anyway).

Of late I like to use a lot of garlic - not so much for health reasons but maybe because it adds that sweet fragrance to the food.

Oh, one thing about my recipes: measurement according to wants and taste unless I specifically put it in.

Ingredients:

Mixed Lamb cuts
4 to 5 fairly large cloves of garlic crushed with pestle (anak lesung) - do not pulverise
1 onion (red or normal - cut into 4)
1 inch ginger sliced into thin pieces
snow peas or any similar flat bean
1 large carrot - sliced into thin round pieces
brocolli - cut into smaller trees (more like bushes)
dried mushroom - soften with boiling water (15-30 min or more) and get rid of muck sticking to it. I like the stems, but get rid of the bottom part - it's quite hard.
osyter sauce - depending on how much ingredients you've got - usually about 5 tbsp
vegetable oil - about 2 tbsp
sesame oil - a dash or two
black pepper to taste
1 tsp sugar

Method:
Heat the wok on high heat, put in the oil and then the garlic.
Stir a bit until fragrant (not brown) then add the lamb and ginger. Cook until slightly brown.
Add mushroom and about 2 tbsp oyster sauce, stir and cover for about a minute.
Add about 1/4 cup water. Cover and braise on medium heatfor about 15-20 minutes.

Add carrots, brocolli, peas and onion in that order so that it doesn't overcook.
Add rest of the oyster sauce, sesame oil and pepper.
Add another 1/4 cup water, stir and cover for another 5-10 minutes or until tender.

Meat is best served hot.

Hope this turns out well for you as it did for me. Enjoysss!!!