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Dry-Fried Green Beans With Lamb
Ingredients:

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

Instruction:

Trim the ends off the green beans and cut them in two, if large. Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and 1/2 teaspoon peanut oil. 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. 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.

Source: cooking.nytimes.com