Try this Chinese Long Beans with Lamb recipe, or contribute your own.
Suggest a better description*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
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 90 | ||
Calories from Fat: 57 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 553.8mg | 19 % | |
Potassium 43mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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