Chinese Stewed Lamb with Beancurd (支竹羊腩煲 – Jee Juk Yeung Lahm Bo)

2013-10-03 16.07.56 2013-10-03 16.08.21 2013-10-03 16.09.21 2013-10-03 16.09.46 2013-10-03 16.10.39 2013-10-03 16.28.47 2013-10-03 19.40.23


  • 4lb stewing lamb (lamb belly) – ask the butcher to chop it into smaller pieces for stewing (~$3.99-5.99/lb)
  • 1 bag dried beancurd sticks (枝竹 – jee juk), soaked 2 hours
  • 12 fried tofu puffs (豆腐泡 – tofu pok) (~1/2 a pack), cut a slit in the middle to absorb sauce
  • 12 cloud ears (dried black fungus, 雲耳) or wood ears (another kind of dried black fungus, 木耳), soaked 1/2hr, then peel off the hard part
  • 10 Chinese mushrooms, soaked for 2-3 hours
  • 10 fresh water chestnuts, peeled
  • 1 stalk leek, cut into ~3inch pieces
  • 3 blocks red beancurd (南乳), mashed into a paste with a little water in a bowl
  • 4-5 cloves garlic, smashed with a knife
  • 4 slices ginger
  • 1 can chicken stock
  • Cooking wine


  • Pre-boil the lamb for 3-4min until there’s no more pink on the surface. Dump it into the sink and rinse twice. Transfer to a plate.
  • Heat the wok with 1tbsp oil and fry the ginger first, then the garlic. Then add in the lamb and stir for ~2min. Add two rounds cooking wine and stir. Then add in the red beancurd to coat the lamb and stir. Transfer to the pressure cooker. Using the same beancurd bowl, fill one bowl of water and pour into the wok to scrape up all the sauce, then transfer to the pressure cooker.
  • Add the mushrooms and leek into the pressure cooker. Then add the chicken stock. Turn on the pressure cooker to “Meat” (no added time because you will cook over stove top later). It will take ~1.5hrs to cook and decompress.
  • When it’s done, transfer the pot to the stovetop. Skim the oil from the top then bring to a boil. Add in the dried beancurd, cloud ears, and water chestnuts. Simmer for ~10min on low heat (~level 2).
  • Add in the tofu puffs and let it simmer for ~3min until soft.
  • Give it a taste – if good, then add in a bowl of cornstarch mixture only (2tbsp cornstarch + ~1/2 bowl water depending on how much water is in the pot). If more taste is needed, then add soy sauce or salt. Stir.
  • It’s done once it boils again.


  • The leek and ginger is to get rid of the gamey taste.
  • When washing the leek, cut between the white and the green to separate the leaves to wash it better.
  • If the beancurd still feels stiff after soaking, put it in first and let it simmer for ~10min until soft, before adding the cloud ears and water chestnuts.
  • If you can’t finish all your leek and water chestnuts, you can store it in the freezer for later.