Recipe - Chinese Long Beans With Lamb

One half pound Chinese long beans; wash,
remove stem ends, cut into
3" pieces
One fourth teaspoon Chinese 5 spice powder
1 tablespoon Soy sauce
1 teaspoon Rice vinegar
One half teaspoon Chili paste with garlic
1 tablespoon Vegetable oil
1 cup Green onions; white and some
of the green, diagonal 1"
slices
One half tablespoon Garlic; minced
1 cup Tomato; seeded, minced
1 cup Chicken broth
6 ounce Roast lamb; (up to 8) lean
meat only*, 2 x 1/2" strips
One fourth 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 fivespice 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 mediumhigh 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, recover 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998