Dry-Fried Green Beans With Lamb
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green beans
- ½pound ground lamb
- ½teaspoon cornstarch
- 1teaspoon soy sauce
- 1teaspoon sake or dry sherry
- ¼teaspoon sugar
- ¼teaspoon pepper
- ¼cup plus ½ teaspoon peanut oil
- 1teaspoon brown bean sauce (available in oriental groceries)
- ¼cup chicken stock or water
- ½teaspoon chili paste with garlic (available in oriental groceries)
- Sesame oil for garnishing
Nutritional analysis per serving (4 servings)
566 calories; 54 grams fat; 12 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 17 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the ends off the green beans and cut them in two, if large.
- Step 2
Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and ½ teaspoon peanut oil.
- Step 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.
- Step 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.
Private Notes
Comments
Very quick tasty and adaptable technique. Will make again. I made lots of substitutions due to what I had on hand: broccoli instead of green beans, olive oil instead of peanut oil (and used 1/3 to fry both veg and meat - also poured off a couple tbsps of oil after cooking the lamb), used mix of oyster and plum for the brown bean sauce, and used gochuchang for the chili paste. Still delicious!
Liked this very much indeed! A few tweaks: I used 1/2 teaspoon chili oil in Step 2 and NO additional oil in Step 4; that worked well. Since I did have black bean sauce, and have no access to brown bean sauce, I used what I had and it was tasty. And I omitted the stock/water altogether, and did not miss it.
I added garlic, ginger, scallions and sesame seeds to this recipe (plus subbed in homemade Szechuan oil for the peanut oil), which helped what would otherwise have been quite a bland dish for my taste. Next time I'd cut down on the oil (only use 1 tablespoon with the lamb instead of 2), up the fermented bean paste, and add a handful of dried chili peppers for a little more texture and flavor.