2 lb. boned leg of lamb, shank portion

LAMB MARINADE:

1 1/2 tbsp. soy sauce
1 1/2 tbsp. rice wine
1 1/2 tsp. sugar
2 tbsp. water
1 tbsp. cornstarch
1/2 c. peanut, safflower or corn oil
6 cloves garlic, sliced very thin
5 c. shredded scallions or leeks

LAMB SAUCE:

2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. clear rice vinegar
1 tbsp. sesame oil

Trim lamb; cut across the grain about 1/8 inch thick slices. Cut slices into 1 1/2 inch x 1 inch pieces. Place in a bowl with the ingredients for the Lamb Marinade. Toss lightly; let marinate for 30 minutes.

Heat oil in wok. Add the lamb in batches and cook, stirring constantly until meat changes color. Remove with slotted spoon. Prepare the Lamb Sauce.

Reheat wok, add the 3 tablespoons oil and heat until very hot. Add garlic and shredded leeks. Stir fry over high heat about 30 seconds. Add the cooked lamb and the Lamb Sauce. Toss lightly over high heat and transfer to a platter. Serve immediately with steamed rice. Serves 4-6.