Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chinese long beans; wash, remove stem ends, cut into 3\" pieces |
| ¼ teaspoon | Chinese 5 spice powder |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Rice vinegar |
| ½ teaspoon | Chili paste with garlic |
| 1 tablespoon | Vegetable oil |
| 1 cup | Green onions; white and some of the green, diagonal 1\" slices |
| ½ tablespoon | Garlic; minced |
| 1 cup | Tomato; seeded, diced |
| 1 cup | Chicken broth |
| 6 ounces | Roast lamb; (up to 8) lean meat only*, 2 x 1/2\" strips |
| ¼ cup | Hoisin sauce |
| 1 tablespoon | Sesame oil |
*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@... 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 19, 1998