Lamb with Five Spices

Pasta dishes are always a good idea!

Cut the lamb diagonally to the grain into thin strips 4 cm long. Place in a suitable bowl, add the five-spice mixture and 1/2 tsp salt, mix well and marinate, covered, in a cool place for at least 1 hour (but also up to 24 hours).

Heat half of the oil in a wok, using careful circular motions, until very hot. Add the lamb and stir-fry for 3 to 4 minutes until almost cooked through. Remove from the wok and set aside.

Add the remaining oil to the wok form.

Once it is heated generously, add in the peppers and scallions. Sauté for 2 to 3 minutes, then add the beans and stir-fry for about 1 minute.

Add the soy sauce and sherry to the wok form. Once both are heated, again add the lamb and all other liquids.

Sauté for 1 to 2 minutes, until the lamb is once again very hot and completely coated with the sauce. Season to taste.

Garnish with the red and green peppers cut into strips and fresh cilantro and bring to the table along with Chinese noodles.

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