Dry-Fried Green Beans With Lamb

1. 1

   Trim the ends off the green beans and cut them in two, if large.

2. 2

   Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and 1/2 teaspoon peanut oil.

3. 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.

4. 4

   Add the bean sauce and stock, stir-fry for 1 minute, remove the mixture from the wok and reserve.

5. 5

   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).

6. 6

   Add the chili paste and stir-fry 30 seconds.

7. 7

   Return the bean mixture to the wok and stir-fry 1 minute, or until the free juices have evaporated.

8. 8

   Sprinkle lightly with sesame oil, mix well and serve over rice.

* Per serving · 4 servings · Values may vary.