| 1 | Preparation: cut lamb across grain in slivers about 2" long. |
| 2 | In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. |
| 3 | Marinate lamb for 15 minutes. |
| 4 | Trim & cut scallions in 2" pieces. |
| 5 | Halve, core & slice bell pepper into slivers to match lamb. |
| 6 | Combine stock, soy sauce, sugar and vinegar; reserve. |
| 7 | Cooking: heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). |
| 8 | Fry lamb slivers briefly, until coating of starch begins to brown. |
| 9 | Remove to strainer & reserve. |
| 10 | Remove oil from wok and save. |
| 11 | Wash wok. |
| 12 | Return wok to high heat. |
| 13 | Add 2 t oil to very hot wok. |
| 14 | When oil starts to smoke, add scallions & bell pepper. |
| 15 | Stir-fry for 30 seconds; add garlic & ginger. |
| 16 | Keep stir-frying. |
| 17 | When pepper turns bright green, add stock mixture. |
| 18 | Stir until liquid boils and reduces slightly. |
| 19 | Add lamb. |
| 20 | Stir-fry until lamb is hot. serve |
