MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Long Beans with Lamb
 Categories: Chinese, Lamb, Chilies, Beans
      Yield: 4 Servings
 
    1/2 lb Chinese long beans; wash,
           -remove stem ends, cut into
      3    inch 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
           -green, cut diagonally into
      1    inch slices
    1/2 tb Garlic; minced
      1 c  Tomato; seeded, diced
      1 c  Chicken broth
      8 oz Roast lamb; lean meat only
      2 x  1/2" strips
    1/4 c  Hoisin sauce
      1 tb Sesame oil
 
  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.
  
  Recipe by: "Chez Nous" by Lydie Marshall
  Source: William Rice, Chicago Tribune Magazine 4/12/98
  Typed and Busted by Carriej999

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