Five-Spice Lamb |
Tips: Chinese five-spice powder and rice wine
are available from large supermarkets
and specialty food stores. Note that the
Chinese spice is different from Indian
five-spice powder.
To add some spiciness, add 1-2 fresh
red chiles, seeded and chopped, with
the bell peppers and ginger. Serve this
dish with freshly cooked rice or egg
noodles
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Prep Time: 10-15 min
Cook Time: 15-20 min
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Yield:4
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INGREDIENTS: |
| 1 lb 7 oz |
lean boneless lamb |
|
| 2 tbsp |
peanut or corn oil |
|
| 1 |
onion, finely chopped |
|
| 1 |
red bell pepper, seeded and thinly sliced |
|
| 1 |
yellow bell pepper, seeded and thinly sliced |
|
| 2 tsp |
grated fresh ginger root |
|
| 6 oz |
green beans, halved |
|
| 1 tsp |
Chinese five-spice powder |
|
| 1 tbsp |
hoisin sauce |
|
| 1 tbsp |
dark soy sauce |
|
| 4 tbsp |
Chinese rice wine or dry sherry |
|
| 2 tbsp |
chopped fresh cilantro, to garnish |
|
| 1 tbsp |
toasted sesame seeds |
|
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| DIRECTIONS: |
- Cut the lamb across the grain into strips about 1 1/2in long. Heat the oil in a preheated wok or large skillet. Add the lamb and stir-fry over high heat for 4 minutes, or until browned all over. Transfer to a plate with a perforated spoon.
- Add the onion, garlic, bell peppers, and ginger root to the wok and stir-fry for 3-4 minutes. Add the beans and stir-fry for an additional 2 minutes.
- Return the lamb to the wok, then stir in the Chinese five-spice powder, hoisin sauce, soy sauce, and Chinese rice wine or sherry. Cook, stirring and tossing the mixture constantly, until the lamb is tender and coated in the sauce.
- Serve, garnished with chopped cilantro and toasted sesame seeds.
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www.CookingWithRenaLee.com |
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