Cantonese Lamb Stew Recipe with Turnip and Bean Curd

Cantonese lamb stew is a slow-braised dish of lamb, daikon radish and bean curd in a deeply savory sauce flavored with ginger, fermented bean curd and chu hou sauce. Cantonese homes and restaurants make it in different ways; this practical version keeps the traditional salty, aromatic character while using easy-to-find tofu puffs.

Ingredients

2½ lb (1.1 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) chunks
2 tsp (10 g) kosher salt, divided
2 tbsp (30 ml) neutral oil, such as canola or peanut oil
2 inches (50 g) fresh ginger, peeled and cut into thick slices
6 garlic cloves (about 30 g), lightly crushed and peeled
2 tbsp (30 g) chu hou sauce
1 tbsp (15 g) red fermented bean curd, plus 1 tbsp (15 ml) of its brine
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) Shaoxing wine
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) dark soy sauce
1 strip dried tangerine peel, about 1½ inches (3 g)
2 whole star anise (about 2 g)
1 small cinnamon stick, about 2 inches (5 g)
3 cups (710 ml) unsalted chicken stock or water
1 lb (450 g) daikon radish, peeled and cut into 1½-inch (4 cm) chunks
8 oz (225 g) tofu puffs, halved if large
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground white pepper
2 scallions (about 30 g), thinly sliced, for serving

Chu hou sauce is a Cantonese fermented soybean sauce with a mellow, savory flavor; look for it in an Asian grocery store. Red fermented bean curd, sometimes labeled nam yu, is a salty, fermented tofu condiment that adds the stew’s characteristic depth. If either is unavailable, use 1 extra tablespoon (15 g) hoisin sauce for the chu hou and 1 tablespoon (15 g) white miso for the fermented bean curd. The result will be sweeter and less distinctly Cantonese, so reduce the added salt and taste before serving. Shaoxing wine can be replaced with dry sherry or omitted.

Instructions

Prepare the lamb and sauce ingredients. Pat the lamb dry and season it with 1 teaspoon (5 g) of the salt. Set out and measure the sauces, spices and stock. Cut the daikon and tofu puffs, and slice the scallions. This preparation takes about 30 minutes; keep raw lamb and its utensils separate from ready-to-eat ingredients.
Blanch the lamb. Put the lamb in a large pot and cover it with cold water. Bring the water to a boil, then simmer for 5 minutes. Drain the lamb and rinse the pieces under warm running water to remove surface foam. Rinse and dry the pot before using it again. Blanching is optional, but it makes a cleaner-tasting, less cloudy braising liquid.
Brown the meat. Heat the oil in the dry pot over medium-high heat. Working in batches so the pieces have room, brown the lamb on two or three sides, about 10 minutes in total. Transfer the browned pieces to a plate. A good sear adds flavor; crowding the pot makes the lamb steam instead of brown.
Fry the aromatics and sauces. Lower the heat to medium. Add the ginger and garlic and stir for about 1 minute. Mash the fermented bean curd with its brine in a small bowl, then add it with the chu hou sauce, oyster sauce, Shaoxing wine, light soy, dark soy and remaining 1 teaspoon (5 g) salt. Stir for 2 minutes, scraping up browned bits from the pot.
Braise until the lamb is nearly tender. Return the lamb and any juices to the pot. Add the tangerine peel, star anise, cinnamon stick, stock and sugar. Bring to a gentle simmer, cover with the lid slightly ajar, and cook over low heat for 90 minutes. The liquid should bubble softly rather than boil hard. Stir once or twice and turn the pieces so they cook evenly. Add a splash of hot water if the liquid drops below about halfway up the lamb.
Add the daikon and tofu. Stir in the daikon and tofu puffs, cover the pot and simmer for 25 minutes, or until the lamb is fork-tender and the daikon can be pierced easily with a knife. Check a large lamb piece with a food thermometer: USDA FSIS recommends that whole cuts of lamb reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. For this stew, continue braising until tender, then turn off the heat and let the covered pot stand for 3 minutes.
Finish and taste. Remove the cinnamon stick, star anise and tangerine peel. Stir in the white pepper and taste the sauce. Add a little water if it is saltier or thicker than you like, or simmer uncovered for a few minutes if you prefer it more concentrated. Scatter scallions over the pot and serve hot.

Tips

Choose a braising cut. Shoulder has enough connective tissue to turn tender during a long simmer. Lamb breast or boneless leg can work, but lean leg may become dry if cooked well beyond tenderness. Keep the pieces similar in size so they finish at about the same time.
Keep the braise gentle. A rolling boil can make the meat tighten and break apart before the sauce has time to mellow. If the surface is bubbling rapidly, lower the burner; a slow cooker-like simmer is what you want.
Balance salt at the end. Chu hou sauce, soy sauce, oyster sauce and fermented bean curd all contribute salt. Use unsalted stock, and wait until the lamb is tender before adding more salt or soy sauce. A little hot water is the simplest fix if the sauce tastes too concentrated.
Use the right pot and cut vegetables generously. A heavy Dutch oven or lidded casserole holds heat steadily. Large daikon chunks are less likely to collapse during the final simmer; if your daikon is especially thick, cut it into quarters lengthwise before making chunks.

Serving Suggestions

Serve the stew in a warmed, deep serving bowl so the sauce stays hot. Steamed jasmine rice is a straightforward match and soaks up the savory braising liquid; plain rice noodles or a bowl of wheat noodles also work. For a fuller meal, add a simple plate of blanched gai lan, choy sum or bok choy dressed with a little sesame oil. The stew is rich and well-seasoned, so keep side dishes relatively plain rather than adding another strongly flavored sauce.

Put extra sauce on the table for spooning over rice, and offer sliced scallions or a small dish of chili oil separately. That lets people add heat to their own portions without changing the flavor of the whole pot. If serving family-style, use a slotted spoon to lift out the lamb, daikon and tofu first, then ladle sauce over them so each bowl gets a good mix of all three.

Variations

Add traditional bean curd sheets. Dried bean curd sticks or sheets are often used in Cantonese braises. If using dried sticks, soak 2 oz (55 g) in warm water until pliable, following the package directions, then cut them into pieces and add them with the daikon. They soak up the sauce and bring a chewy texture. Because they add volume, you may need an extra ½ cup (120 ml) stock.

Include bamboo shoots. Add 1 cup (150 g) sliced, drained canned bamboo shoots with the daikon for a crisp, earthy note. Rinse them first if they have a strong brine flavor. You can also add a few dried shiitake mushrooms, soaked and sliced, though they will make the sauce more mushroom-forward.

Adjust the heat or richness. For gentle warmth, add one dried red chili with the star anise; remove it before serving if you do not want the stew very spicy. For a richer pot, replace up to 1 lb (450 g) of the shoulder with lamb breast, trimming only excess surface fat. Avoid adding a large amount of extra oil, since lamb releases fat as it braises.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The sauce may look firm or slightly gelatinous when cold; that is normal for a braise and it loosens as it warms. If a layer of fat sets on top, lift off some or all of it before reheating, according to preference.

For freezing, portion the cooled stew into airtight freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. You can also microwave a covered portion, stirring halfway through. In either case, reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeatedly cooling and reheating the full pot.

Frequently Asked Questions

Can I make Cantonese lamb stew a day ahead?
Yes. Cool and refrigerate it within 2 hours, then reheat it gently the next day to 165°F (74°C). The flavors have time to mingle overnight, and the cold sauce makes it easy to remove excess solidified fat. If the daikon seems soft after reheating, stir carefully rather than vigorously so it stays in pieces.

Can I cook this in a slow cooker?
Yes, but brown the lamb and cook the ginger, garlic and sauces in a pan first for better flavor. Transfer everything except the daikon and tofu to the slow cooker and cook on low until the lamb is nearly tender, usually about 6 to 7 hours depending on the appliance and cut. Add the daikon and tofu for the final 1 to 1½ hours, checking that the vegetables are tender without falling apart. Slow cookers vary, so use tenderness rather than the clock alone as your guide.

What can I use instead of daikon?
Rutabaga or peeled turnip can stand in for daikon, although both have a stronger, earthier flavor and may need a few extra minutes to soften. Large chunks of carrot also work, but they make the finished stew sweeter. Add a substitute vegetable at the same point as the daikon and check it with a knife near the end of cooking.

Is chu hou sauce the same as hoisin sauce?
No. Chu hou sauce is generally more savory and less sweet, while hoisin has a more pronounced sweetness and often a different spice profile. Hoisin is a useful substitute when chu hou sauce is hard to find, but use the smaller replacement amount in the ingredient note and taste the braising liquid before adding extra sugar or salt.

Why is my lamb still tough after the listed braising time?
Lamb pieces vary in thickness, and some cuts need longer for their connective tissue to soften. Keep the pot at a gentle simmer and cook in 10- to 15-minute increments until a fork slides into the meat easily. If the liquid is getting low, add hot water. Toughness usually means the lamb needs more time, not a higher cooking temperature.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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