Recipe - Chinese Chili With Peppers

Three fourths 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 tablespoon Cornstarch
2 tablespoon Peanut oil
1 tablespoon Finely minced fresh ginger
4 Cloves garlic, finely minced

SAUCE
One half cup Chicken stock
2 tablespoon Dry sherry
2 tablespoon Hoisin sauce
2 tablespoon Oyster sauce
1 tablespoon Bean sauce
1 tablespoon Oriental sesame oil
1 tablespoon Distilled white vinegar
1 One half teaspoon Chinese chili sauce

Stirfried ground meat and minced 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 One half inch cubes. Peel and
coarsely chop onion. Set peppers and onion aside.

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

LASTMINUTE 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 stirfry, 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 stirfry 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.

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.

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

To simplify any stirfry dish, substitute Three fourths pound ground meat (pork,
beef, or lamb) for the cubed or cut or sliced up meat or seafood. This
shortens the preparation time but results in an equally good dish.

From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen",
Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN
1556703333.

Posted by Stephen Ceideberg; May 17 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip