Easy Recipes

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
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.