MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Long Beans with Lamb
Categories: Chinese, Lamb, Chilies, Beans
     Yield: 4 Servings

   1/2 lb Chinese long beans; wash,
          -remove stem ends, cut into
     3    inch 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
          -green, cut diagonally into
     1    inch slices
   1/2 tb Garlic; minced
     1 c  Tomato; seeded, diced
     1 c  Chicken broth
     8 oz Roast lamb; lean meat only
     2 x  1/2" strips
   1/4 c  Hoisin sauce
     1 tb Sesame oil

 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.

 Recipe by: "Chez Nous" by Lydie Marshall
 Source: William Rice, Chicago Tribune Magazine 4/12/98
 Typed and Busted by Carriej999

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