| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Chinese | 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 [email protected] 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 19, 1998
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