1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: *Roast pork may be substituted; if so, omit the five spice powder In a small bowl, combine the five-spice powder, soy sauce, vinegar and chili paste
1: Stir well to dissolve the powder
2: Set aside
3: In a wok or deep frying pan with a lid, heat the oil until nearly smoking
4: Add the green onions and toss over medium-high heat for 1 minute
5: Add the garlic and tomato and toss for 30 seconds
6: Add the reserved seasoning mixture and the beans
7: Toss and stir for 1 minute
8: Add the broth and bring to a boil
9: Lower heat to a simmer; cover the wok and cook 20 minutes, or until beans are cooked but still firm
10: Add the lamb and the hoisin
11: Toss briefly, re-cover the pan and simmer until lamb is heated through, about 5 minutes
12: Meanwhile, in a small bowl, make a slurry with the cornstarch and 1 tablespoon cold water
13: When the lamb is hot, uncover the pan, add the cornstarch slurry and stir until liquid boils and thickens somewhat, about 1 minute
14: Off the heat, stir in sesame oil and serve at once over steamed or boiled rice
15: William Rice, Chicago Tribune Magazine 4/12/98 Typed and Busted by Carriej999@AOL
16: com 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol
17: com> on Apr 19, 1998