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1 lb Lamb Meat (shoulder or leg)
1 Clove Garlic, minced
2 tbsp Sherry
1 ts Fresh ginger, minced
1/4 tsp Salt
1/2 c Stock
1/2 tsp Cornstarch
1 tb Thin soy Sauce
1/2 c Peanut oil
1/2 tb Dark soy Sauce
4 Scallions
1/2 tsp Sugar
1/2 lg Bell pepper
1/2 tb Cider vinegar

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 tbsp oil to very Hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add Garlic & ginger. Keep stirfrying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add Lamb. Stir-fry until Lamb is Hot.

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