Chinese Lamb Slivers In Pungent Sauce Yield: 4 Servings
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.