Chinese-style Buglama

Ingredients

In this Chinese-style adaptation of Buglama, we incorporate Chinese spices like star anise, ginger, and Sichuan peppercorns to infuse the dish with a distinct flavor profile. Additionally, we use Chinese cooking techniques such as slow simmering to achieve a tender and flavorful meat texture. We alse have the original recipe for Buglama, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into chunks 500g (1.1 lb) lamb or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 carrots, sliced 2 carrots, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the carrots, bell peppers, zucchini, and tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the soy sauce, oyster sauce, Chinese five-spice powder, star anise, and Sichuan peppercorns. Season with salt and pepper to taste.
5. 5.
   Pour enough water to cover the ingredients in the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender.
6. 6.
   Serve the Chinese-style Buglama hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Lamb or beef — For a more tender result, choose cuts of meat that are suitable for slow cooking, such as shoulder or stewing cuts.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili flakes or a chopped chili pepper to the dish.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Experiment with different vegetables based on your preference or seasonal availability.

Serving advice

Chinese-style Buglama is best served hot with steamed rice or noodles. The fragrant broth and tender meat pair perfectly with the fluffy rice or the slurp-worthy noodles.

Presentation advice

To enhance the presentation of Chinese-style Buglama, garnish each serving with a sprig of fresh cilantro. The vibrant green color of the cilantro adds a pop of freshness to the dish.