Chinese Long Beans With Lamb
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Chinese Long Beans With Lamb
  Chinese    Beans    Lamb  
Last updated 6/12/2012 1:14:50 AM. Recipe ID 43933. Report a problem with this recipe.
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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"
    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
  William Rice, Chicago Tribune Magazine 4/12/98
  Typed and Busted by 4/98

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Recipe ID 43933 (Apr 03, 2005)

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