Chinese Chili with Peppers

Directions

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.