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2 TB cooking oil
1 lb. lamb, cut into 1 ½ inc cubes
½ cup soy sauce
1 ½ teaspoons sugar
2 t. cooking wine
6 slices ginger
2TB chopped onion
8 cups water
¼ t. anise seed
½ cup potato, diced
2 carrots, cut into small pieces
Heat oil in wok or large soup pot. Add lamb, soy sauce, sugar and cooking wine, and stir-fry lamb for 5 minutes or until brown. Add 4 cups of water, ginger, onion, and anise and simmer covered on low heat for 1 ½ hours. Add carrot and potato (and more water if necessary) and simmer for 20 minutes more. Serve hot.
*from “The Healing Cuisine of China”, by Zhuo Zhao & George Ellis.