Free Recipe Chinese Long Beans with Lamb
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chinese Long Beans with Lamb Recipe
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
Chinese Long Beans with Lamb Preparation
*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 <Carriej999@aol.com> on Apr 19, 1998
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