Stir-Fried Peking Lamb with Peppers and Green Beans

• 1 tablespoon dry sherry or rice wine
• 5 teaspoons soy sauce
• 1 1/2 teaspoons cornstarch
• 1/2 pound boneless leg of lamb, cut into thin strips
• 3 tablespoons hoisin sauce
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon chile-garlic paste
• 1/2 teaspoon sugar
• 2 1/2 tablespoons vegetable oil
• 2 large garlic cloves, minced
• 6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
• 1/2 medium onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise

1. In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch.
2. Add the lamb and stir to coat.
3. In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
4. In a wok, heat 2 tablespoons of oil over high heat until smoking.
5. Add the garlic; stir-fry until fragrant, 15 seconds.
6. Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
7. Add the remaining 1/2 tablespoon of oil to the wok.
8. Add the beans and stir-fry until crisp-tender, about 4 minutes.
9. Add the onion and cook until softened, 2 minutes.
10. Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes.
11. Add the hoisin-vinegar sauce to the wok and cook just until bubbling.
12. Return the lamb to the wok and stir-fry until heated through.
13. Transfer to a platter and serve.

sherry, soy sauce, cornstarch, lamb, hoisin sauce, rice vinegar, chilegarlic, sugar, vegetable oil, garlic, green beans, onion, red bell pepper, only

Taken from www.foodandwine.com/recipes/stir-fried-peking-lamb-peppers-and-green-beans (may not work)