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Chinese Chili with Peppers




Source of Recipe


Internet


List of Ingredients




3/4 pound ground lamb
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
2 tablespoons cornstarch
2 tablespoons peanut oil
1 tablespoon finely minced fresh ginger
4 cloves garlic; finely minced

Sauce:
1/2 cup chicken stock
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon bean sauce
1 tablespoon oriental sesame oil
1 tablespoon distilled white vinegar
1 1/2 teaspoons Chinese chili sauce

In a bowl, thoroughly combine lamb, soy sauce, sherry and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. 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. 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. 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. Serves 2 as an entree; 6 to 8 as part of an Oriental meal.


Recipe