Title: Lamb slivers in pungent sauce
 Categories: Chinese, Meats
      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.