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Title: Chinese Long Beans with Lamb Categories: None Yield: 4 Servings 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 *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 1998 |