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
