Title: Lamb Slivers in Pungent Sauce
Categories: Chinese Meat
Yield: 4 Servings

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

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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