1 lb. boneless lamb
1/2 tsp. sugar
1 tbsp. cornstarch
1 tbsp. dry sherry
2 tbsp. soy sauce
2 med. green peppers
3 sm. onions
1/2 pt. cherry tomatoes
1/4 c. vegetable oil
1 clove garlic, minced
1/2 tsp. crushed red pepper

Cut lamb in 1-inch cubes. Place in bowl; add sugar, cornstarch, sherry, soy sauce; toss to mix. Cut green peppers into 1/4-inch slivers; cut onions into wedges. Place in bowl. Cut tomatoes in half.

Heat skillet (high); add 2 tablespoons oil and swirl to coat bottom. Add peppers and onions; stir fry until tender crisp. Heat remaining oil. Add garlic, red pepper, and lamb. Stir until lamb is browned. Return peppers and onions; add tomatoes. Serve with fluffy rice. Serves 4.