Chinese Long Beans With Lamb

Directions

1. *Roast pork may be substituted; if so, omit the five spice pwdr
2. In a small bowl, combine the five-spice pwdr, soy sauce, vinegar and chili paste. Stir well to dissolve the pwdr. Set aside.
3. In a wok or possibly deep frying pan with a lid, heat the oil till nearly smoking.
4. 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.
5. 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.
6. 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.
7. 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.