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1 lb Lamb meat (shoulder or leg)

2 tb Sherry

1/4 ts Salt

1/2 ts Cornstarch

1/2 c Peanut oil

4 Scallions

1/2 lg Bell pepper

1 Clove garlic, minced

1 ts Fresh ginger, minced

1/2 c Stock

1 tb Thin soy sauce

1/2 tb Dark soy sauce

1/2 ts Sugar

1/2 tb Cider vinegar

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.