Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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