CHINESE CHILI WITH PEPPERS

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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 on1on
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

Procedures

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.

ADVANCE PREPARATION:

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.

LAST-MINUTE COOKING:

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.

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<h1>CHINESE CHILI WITH PEPPERS</h1>
 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 on1on 
 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 
 <hr hieght="1">
 Procudures
 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. 
 
 ADVANCE PREPARATION: 
 
 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. 
 
LAST-MINUTE COOKING: 
 
 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. 
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