Recipe - Lamb Slivers In Pungent Sauce

1 pound Lamb meat (shoulder or leg)
2 tablespoon Sherry
One fourth teaspoon Salt
One half teaspoon Cornstarch
One half cup Peanut oil
4 Scallions
One half lg Bell pepper
1 Clove garlic, minced
1 teaspoon Fresh ginger, minced
One half cup Stock
1 tablespoon Thin soy sauce
One half tablespoon Dark soy sauce
One half teaspoon Sugar
One half tablespoon 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 deepfry 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. Stirfry for 30 seconds; add garlic &
ginger. Keep stirfrying. When pepper turns bright green, add stock
mixture. Stir until liquid boils and reduces slightly. Add lamb. Stirfry
until lamb is hot. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini