Ingredients Jump to Instructions ↓

  1. 3/4 pounds Ground lamb

  2. 1 tablespoon Dark soy sauce

  3. 1 tablespoon Dry sherry

  4. 1 tablespoon Hoisin sauce

  5. 1 Green bell pepper

  6. 1 Red bell pepper

  7. 1 Yellow bell pepper

  8. 1 small Yellow on

  9. 2 tablespoons Cornstarch

  10. 2 tablespoons Peanut oil

  11. 1 tablespoon Finely minced fresh ginger

  12. 4 Cloves garlic, finely minced

  13. Sauce

  14. cup Chicken stock

  15. 2 tablespoons Dry sherry

  16. 2 tablespoons Hoisin sauce

  17. 2 tablespoons Oyster sauce

  18. 1 tablespoon Bean sauce

  19. 1 tablespoon Oriental sesame oil

  20. 1 tablespoon Distilled white vinegar

  21. 1 1/2 teaspoon Chinese chili sauce

Instructions Jump to Ingredients ↑

  1. Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner.

  2. Advance Preparation In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook.

  3. Seed and stem peppers, then cut into ½ inch cubes. Peel and coarsely chop onion. Set peppers and onion aside.

  4. In a small bowl, combine sauce ingredients; set aside.

  5. Last-Minute Cooking Stir cornstarch with an equal amount of cold water, then set aside.

  6. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok.

  7. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter.

  8. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.

  9. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread.

  10. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

  11. Menu ideas: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee.

  12. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey.

  13. To simplify any stir-fry dish, substitute ¾ pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or sea- food. This shortens the preparation time but results in an equally good dish.

  14. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.


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