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 <Carriej999@aol.com> on Apr 19,
1998
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!