Lamb Slivers in Pungent Sauce

Recipes Ingredients:

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

Recipe Instructions:

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.