FIVE-SPICE LAMB

FIVE-SPICE LAMB image

Yield 4 People

Number Of Ingredients 13

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1.5 # lean boneless lamb (leg or tenderloin)
2 tsp Chinese five-spice powder
3 Tbs sunflower oil
1 ea red bell pepper, cored, seeded, and julienned
1 ea yellow or orange bell pepper, cored, seeded, and julinenned
4-6 ea scallions, thinly sliced on the bias
6 oz haricot verts or fine beans, cut into 1.5 inch lengths
2 Tbs quality soy sauce
4 Tbsp sherry (real sherry not the 'cooking' junk that isn't fit for cooking IMHO)
Salt and Pepper (to taste)
Chinese noodles, prepared ahead of time, ready to serve
GARNISH:
Some of the uncooked red and yellow pepper julienne, and fresh cilantro leaves

Steps:

1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours. 2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl. 3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute. 4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste. 5. Serve with noodles, garnish with peppers and cilantro.