Serves:

Ingredients:

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

Method:

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.