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Chinese Chili with Peppers Recipe

Chinese Chili with Peppers recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chinese Chili with Peppers recipe  PDF


3/4 lb Ground lamb
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
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced
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
1 1/2 ts 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 mi ture 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 e cellent 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 seafood. This shortens the preparation time but results in an equally good dish. From Pacific Flavors, Oriental Recipes for a Contemporary Kitchen , Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1 55670 333 3.
Posted by Stephen Ceideberg May 17 1993.

Chinese Chili with Peppers recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
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Last Reviewed on 2019-01-17



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