Chinese Long Beans with Lamb

Chinese Long Beans with Lamb Ingredients

1/2 lb Chinese long beans; wash,	1/2 tb Garlic; minced
1/4 ts Chinese 5 spice powder	1 c Tomato; seeded, diced
1 tb Soy sauce	1 c Chicken broth
1 ts Rice vinegar	6 oz Roast lamb; (up to 8) lean
1/2 ts Chili paste with garlic	1/4 c Hoisin sauce
1 tb Vegetable oil	1 tb Sesame oil
1 c Green onions; white and some

Instructions for Chinese Long Beans with Lamb

*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 on Apr 19, 1998

Main Ingredient: LambCuisine: Chinese

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Ingredient Insight - look inside this recipe

Beans	Chicken Broth	Garlic	Hoisin Sauce
Lamb	Onion	Rice	Sesame Oil
Soy Sauce	Tomato	Vegetable oil

Chinese Chicken Chicken Broth Bean Sesame Garlic Onion Rice Rice Vinegar Green Onion Soy Sauce Tomato Lamb

for flavor and categorization

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