Chinese Chili with Peppers

• 3/4 pound ground lamb
• 1 tablespoon soy sauce, dark
• 1 tablespoon sherry dry
• 1 tablespoon hoisin sauce
• 1 each green bell peppers
• 1 each sweet red bell peppers
• 1 each sweet yellow bell peppers
• 2 tablespoons cornstarch
• 2 tablespoons peanut oil
• 4 cloves garlic finely minced
• 1/2 cup chicken broth
• 2 tablespoons sherry dry
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 tablespoon black bean sauce
• 1 tablespoon sesame oil
• 1 1/2 teaspoons chili sauce

1. 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.
2. In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce.
3. Set aside until ready to cook.
4. Seed and stem peppers, then cut into 1/2 inch cubes.
5. Peel and coarsely chop onion.
6. Set peppers and onion aside.
7. In a small bowl, combine sauce ingredients; set aside.
8. Stir cornstarch with an equal amount of cold water, then set aside.
9. Place wok over highest heat.
10. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok.
11. 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.
12. Transfer to a work platter.
13. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center.
14. Add ginger and garlic and saute for a few seconds.
15. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.
16. Return lamb to wok and pour in sauce.
17. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken.
18. Reduce heat to low and simmer for 2 minutes.
19. Turn out onto a heated platter or individual plates.
20. Serve at once with steamed rice, noodles, or bread.

ground lamb, soy sauce, sherry dry, hoisin sauce, green bell peppers, sweet red bell peppers, sweet yellow bell peppers, cornstarch, peanut oil, garlic, chicken broth, sherry dry, hoisin sauce, oyster sauce, black bean sauce, sesame oil, chili sauce

Taken from recipeland.com/recipe/v/chinese-chili-peppers-46637 (may not work)