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Ingredientes
- 1/2 lb Chinese long beans, wash, remove stem ends, cut into 3" pcs
- 1/4 tsp Chinese 5 spice pwdr
- 1 Tbsp. Soy sauce
- 1 tsp Rice vinegar
- 1/2 tsp Chili paste with garlic
- 1 Tbsp. Vegetable oil
- 1 c. Green onions, white and some of the green, diagonal 1" slices
- 1/2 Tbsp. Garlic, chopped
- 1 c. Tomato, seeded, diced
- 1 c. Chicken broth
- 6 ounce Roast lamb, (up to 8) lean meat only*, 2 x 1/2" strips
- 1/4 c. Hoisin sauce
- 1 Tbsp. Sesame oil
Direcciones
- *Roast pork may be substituted; if so, omit the five spice pwdr
- In a small bowl, combine the five-spice pwdr, soy sauce, vinegar and chili paste. Stir well to dissolve the pwdr. Set aside.
- In a wok or possibly deep frying pan with a lid, heat the oil till nearly smoking.
- Add in the green onions and toss over medium-high heat for 1 minute. Add in the garlic and tomato and toss for 30 seconds. Add in the reserved seasoning mix and the beans. Toss and stir for 1 minute.
- Add in the broth and bring to a boil. Lower heat to a simmer; cover the wok and cook 20 min, or possibly till beans are cooked but still hard.
- Add in the lamb and the hoisin. Toss briefly, re-cover the pan and simmer till lamb is heated through, about 5 min. Meanwhile, in a small bowl, make a slurry with the cornstarch and 1 Tbsp. cool water.
- When the lamb is warm, uncover the pan, add in the cornstarch slurry and stir till liquid boils and thickens somewhat, about 1 minute. Off the heat, stir in sesame oil and serve at once over steamed or possibly boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 67 | 21% |
| Total Fat 7.56g | 9% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 239mg | 7% |
| Total Carbs 59.94g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.98g | 4% |
| Protein 2.29g | 4% |
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