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["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.", "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.", "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."]
