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Chinese Long Beans with Lamb

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


*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.


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