Ingredients
3/4 lb ground lamb
1 tbsp dark soy sauce
1 tbsp dry sherry
1 tbsp hoisin sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small yellow on1on
2 tbsp cornstarch
2 tbsp peanut oil
1 tbsp finely minced fresh ginger
4 cloves garlic, finely minced
SAUCE
1/2 cup chicken stock
2 tbsp dry sherry
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp bean sauce
1 tbsp oriental sesame oil
1 tbsp distilled white vinegar
1 1/2 tsp chinese chili sauce
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.
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.
Servings: 1 servings
Chinese Chili With Peppers Recipe brought to you by Recipe Ideas
Categories: Asian; Chili; Chinese; Vegetable
The History of Recipes
Experts have found proof that recipes existed far back into history, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used a good variety of herbs and spices, including many that are still in use today for example thyme, fennel and asafoetida. Closer to modern times, we find some interesting books published in the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in recipe manuscripts, some of which are now in private libraries. When we get to the 20th century, cooking publications were highly popular due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chinese Chili With Peppers recipe.
