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Chinese Chili with Peppers















Trans-fat Free


¾ pound ground lamb
1 tablespoon soy sauce, dark
1 tablespoon sherry
1 tablespoon hoisin sauce
1 each green bell peppers
1 each sweet red bell peppers
1 each sweet yellow bell peppers
2 tablespoons cornstarch
2 tablespoons peanut oil
4 cloves garlic
finely minced
½ cup chicken broth
2 tablespoons sherry
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon black bean sauce
1 tablespoon sesame oil
1 ½ teaspoons 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.

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 ½ 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 sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 42957% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 902mg 38%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 49g
Vitamin A 23% Vitamin C 251%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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