Ginger-Soy Braised Lamb Barley Stew with Bok Choy
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
- 1 cup pearl barley
- 4 heads baby bok choy, halved lengthwise
- 2 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 4 cups beef broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 green onions, sliced
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides, about 6 minutes total. Remove the lamb to a plate.
- Lower the heat to medium. Add the onion, garlic, and ginger to the pot. Cook for 3 minutes until the onion softens.
- Return the lamb to the pot. Stir in the soy sauce and beef broth. Bring the mixture to a simmer.
- Add the pearl barley. Cover the pot and cook on low heat for 45 minutes, stirring once or twice, until the barley is tender and the lamb is soft.
- Stir in the bok choy halves. Cook uncovered for 5 minutes until the bok choy wilts but still holds its shape.
- Ladle the stew into bowls and top with sliced green onions before serving.
Notes
Add the bok choy only in the final minutes so it stays crisp rather than turning mushy. If the broth thickens too much while simmering, splash in a little extra beef broth. Leftovers reheat well on the stove with a splash of water to loosen the barley.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife