Dry-Fried Green Beans With Lamb

Ingredients

• 1 pound green beans
• ½ pound ground lamb
• ½ teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon sake or dry sherry
• ¼ teaspoon sugar
• ¼ teaspoon pepper
• ¼ cup plus 1/2 teaspoon peanut oil
• 1 teaspoon brown bean sauce (available in oriental groceries)
• ¼ cup chicken stock or water
• ½ teaspoon chili paste with garlic (available in oriental groceries)
• Sesame oil for garnishing

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    667 calories; 55 grams fat; 16 grams saturated fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 24 grams protein; 83 milligrams cholesterol; 269 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Trim the ends off the green beans and cut them in two, if large.
2. Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and 1/2 teaspoon peanut oil.
3. Heat a wok or large skillet very hot, add 2 tablespoons peanut oil and stir-fry the beans for 3 or 4 minutes, or until they are dotted with browned spots. Add the bean sauce and stock, stir-fry for 1 minute, remove the mixture from the wok and reserve.
4. Heat the wok very hot again, add the remaining 2 tablespoons of oil and the lamb and stir-fry until it begins to brown lightly (1 to 2 minutes). Add the chili paste and stir-fry 30 seconds. Return the bean mixture to the wok and stir-fry 1 minute, or until the free juices have evaporated. Sprinkle lightly with sesame oil, mix well and serve over rice.

15 minutes