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Chinese Recipes Chinese Chili with Peppers

Chinese Chili with Peppers Recipe

Yield: 1 servings
 
     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 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 seafood.  This
   shortens the preparation time but results in an equally good dish.
 

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