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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