CHINESE CHILI WITH PEPPERS |
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Ingredients3/4 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
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
ProceduresStir-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.
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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