Dry-Fried Green Beans With Lamb

• 1 pound green beans
• 1/2 pound ground lamb
• 1/2 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon sake or dry sherry
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 cup plus 1/2 teaspoon peanut oil
• 1 teaspoon brown bean sauce (available in oriental groceries)
• 1/4 cup chicken stock or water
• 1/2 teaspoon chili paste with garlic (available in oriental groceries)
• Sesame oil for garnishing

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.
4. Add the bean sauce and stock, stir-fry for 1 minute, remove the mixture from the wok and reserve.
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. Add the chili paste and stir-fry 30 seconds.
7. Return the bean mixture to the wok and stir-fry 1 minute, or until the free juices have evaporated.
8. Sprinkle lightly with sesame oil, mix well and serve over rice.

green beans, ground lamb, cornstarch, soy sauce, sake, sugar, pepper, peanut oil, brown bean sauce, chicken, chili paste with garlic, sesame oil

Taken from cooking.nytimes.com/recipes/2411 (may not work)