Chinese Chili With Peppers

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

Directions:
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.

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.

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

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

To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish.