Braised Lamb Stew with Ginger

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 1.3 cups carrots sliced
• 4 cups rice noodles hot cooked
• 2 tablespoons cornstarch 
• 6  mushroom caps dried
• 1 tablespoon cooking sherry dry
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 3  garlic cloves minced
• 1 pound lamb stew meat 
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons oyster sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients (through pepper) in a bowl.
2. Combine 1/2 cup boiling water and mushrooms in a bowl.
3. Let stand 15 minutes; drain, reserving the soaking liquid. Discard stems; thinly slice caps.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add ginger and garlic; saut 30 seconds.
6. Add lamb mixture; saut 4 minutes. Stir in broth; bring to a boil. Cover and reduce heat; simmer 40 minutes. Uncover and bring to a boil; add carrot, mushrooms, and reserved liquid. Cook 5 minutes, or until slightly thick.
7. Add oyster sauce and cilantro; serve with rice noodles.