Lamb Slivers in Pungent Sauce

• 1 pound lamb
• 2 tablespoons sherry
• 1/4 teaspoon salt
• 1/2 teaspoon cornstarch
• 1/2 cup peanut oil
• 4 each scallions, spring or green onions
• 1/2 large sweet red bell peppers
• 1 clove garlic minced
• 1 teaspoon ginger minced
• 1/2 cup stock
• 1/2 teaspoon sugar
• 1/2 tablespoon apple cider vinegar

1. Cut lamb across grain in slivers.
2. In bowl, sprinkle lamb with salt and cornstarch; rub into meat; add sherry.
3. Marinate lamb for 15 minutes.
4. Trim and cut scallions.
5. Halve, core and 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 and reserve.
10. Remove oil from wok and save.
11. Wash wok.
12. Return wok to high heat.
13. Add 2 tablespoon oil to very hot wok.
14. When oil starts to smoke, add scallions and bell pepper.
15. Stir-fry for 30 seconds; add garlic and 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.
21. Serve.

lamb, sherry, salt, cornstarch, peanut oil, scallions, sweet red bell peppers, garlic, ginger, stock, sugar, apple cider vinegar

Taken from recipeland.com/recipe/v/lamb-slivers-pungent-sauce-45727 (may not work)