Chinese Chili And Peppers
From hungrybear 14 years ago
- 30 minutes to make
- Serves 4
Got in the e-mail
Ingredients
- 3/4 pound ground lamb shopping list
- 1 tablespoon dark soy sauce shopping list
- 1 tablespoon dry sherry shopping list
- 1 tablespoon hoisin sauce shopping list
- 1 green bell pepper shopping list
- 1 red bell pepper shopping list
- 1 yellow bell pepper shopping list
- 1 small yellow onion shopping list
- 2 tablespoons cornstarch shopping list
- 2 tablespoons peanut oil shopping list
- 1 tablespoon finely minced fresh ginger shopping list
- 4 cloves garlic; finely minced shopping list
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- Sauce: shopping list
- 1/2 cup chicken stock shopping list
- 2 tablespoons dry sherry shopping list
- 2 tablespoons hoisin sauce shopping list
- 2 tablespoons oyster sauce shopping list
- 1 tablespoon bean sauce shopping list
- 1 tablespoon oriental sesame oil shopping list
- 1 tablespoon distilled white vinegar shopping list
- 1 1/2 teaspoons Chinese chili sauce shopping list
How to make it
- 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. 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.
People Who Like This Dish 3
- goodeat Benton, MO
- cuzpat Sikeston, Mo
- peetabear Mid-hudson Valley, NY
- momo_55grandma Mountianview, AR
- snowcat17 Milwaukee, WI
- clbacon Birmingham, AL
- hungrybear Miner, MO
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The Rating
Reviewed by 5 people-
wow! great post a must try recipe hanks bunches high5
momo_55grandma
in Mountianview loved it
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Ya' know I really like the sounds of this... Different and yummy! HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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great post..thanks for sharing...five forks
peetabear
in mid-hudson valley loved it
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