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Lamb slivers in pungent sauce

Yield: 4 Servings

Ingredients:

• 1 lb Lamb meat (shoulder or leg)
• 2 tb Sherry
• 1/4 ts Salt
• 1/2 ts Cornstarch
• 1/2 c Peanut oil
• 4 Scallions
• 1/2 lg Bell pepper
• 1 Clove garlic minced
• 1 ts Fresh ginger minced
• 1/2 c Stock
• 1 tb Thin soy sauce
• 1/2 tb Dark soy sauce
• 1/2 ts Sugar
• 1/2 tb Cider vinegar

Instructions:

Preparation: Cut lamb across grain in slivers about 2" long. In bowl sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve core & slice bell pepper into slivers to match lamb. Combine stock soy sauce sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve.

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