|
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.
|
|
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.
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals