Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Ground lamb 4 Cloves garlic, finely minced
1 tb Dark soy sauce Sauce
1 tb Dry sherry 1/2 c Chicken stock
1 tb Hoisin sauce 2 tb Dry sherry
1 Green bell pepper 2 tb Hoisin sauce
1 Red bell pepper 2 tb Oyster sauce
1 Yellow bell pepper 1 tb Bean sauce
1 sm Yellow on1on 1 tb Oriental sesame oil
2 tb Cornstarch 1 tb Distilled white vinegar
2 tb Peanut oil 1 1/2 ts Chinese chili sauce
1 tb Finely minced fresh ginger

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.

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 stir-fry dish, substitute 3/4 pound ground meat (pork,
beef, or lamb) for the cubed or sliced meat or sea- food. 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
1-55670-333-3.

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