Chinese Long Beans with Lamb
Categories: NoneServes: 4 Servings
Ingredients:
- 1/2 lb Chinese long beans; wash,
- -remove stem ends, cut into
- -3" pieces
- 1/4 ts Chinese 5 spice powder
- 1 tb Soy sauce
- 1 ts Rice vinegar
- 1/2 ts Chili paste with garlic
- 1 tb Vegetable oil
- 1 c Green onions; white and some
- -of the green, diagonal 1"
- -slices
- 1/2 tb Garlic; minced
- 1 c Tomato; seeded, diced
- 1 c Chicken broth
- 6 oz Roast lamb; (up to 8) lean
- -meat only*, 2 x 1/2" strips
- 1/4 c Hoisin sauce
- 1 tb Sesame oil
Instructions:
*Roast pork may be substituted; if so, omit the five spice powder
In a small bowl, combine the five-spice powder, soy sauce, vinegar and
chili paste. Stir well to dissolve the powder. Set aside.
In a wok or deep frying pan with a lid, heat the oil until nearly smoking.
Add the green onions and toss over medium-high heat for 1 minute. Add the
garlic and tomato and toss for 30 seconds. Add the reserved seasoning
mixture and the beans. Toss and stir for 1 minute.
Add the broth and bring to a boil. Lower heat to a simmer; cover the wok
and cook 20 minutes, or until beans are cooked but still firm.
Add the lamb and the hoisin. Toss briefly, re-cover the pan and simmer
until lamb is heated through, about 5 minutes. Meanwhile, in a small bowl,
make a slurry with the cornstarch and 1 tablespoon cold water.
When the lamb is hot, uncover the pan, add the cornstarch slurry and stir
until liquid boils and thickens somewhat, about 1 minute. Off the heat,
stir in sesame oil and serve at once over steamed or boiled rice.
William Rice, Chicago Tribune Magazine 4/12/98
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: "Chez Nous" by Lydie Marshall
Posted to MC-Recipe Digest by Carriej999
1998
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