1. Mix lamb with 1 tablespoon soy sauce, 1 tablespoon rice wine, and 2 teaspoons cornstarch. Combine remaining soy sauce, wine, and cornstarch, with vinegar, sugar, and water. Heat 1 tablespoon oil in a wok. Add leeks and stir-fry 2 minutes. Remove. 2. Heat remaining oil. Add chiles, ginger, and garlic. Stir-fry 30 seconds. Add lamb and stir-fry until no longer pink. Return leeks to the wok. Add sauce mixture and stir-fry until slightly thickened. Stir in sesame oil. Serve with rice, mu shu pancakes, or flour tortillas.