Ingredients

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

Preparation

  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.