1 1/4 lb. boned lean lamb, very thinly sliced
1/4 c. & 1 tbsp. sherry
1/8 tsp. cornstarch
6 green onions, cut into 1" lengths
1/2 c. & 2 tbsp. soy sauce
1 1/2 tsp. sugar
2 cloves garlic, minced
5 tbsp. oil
Cook rice
1 tsp. red wine vinegar

Place lamb in glass dish. Mix together 1/2 cup soy sauce, 1/4 cup sherry, 1/2 teaspoon sugar and ginger. Pour over lamb. Marinate at least 1 hour. Remove lamb from marinade. Combine lamb, 1 tablespoon soy sauce and cornstarch. Mix well with fingers. Set aside.

Have garlic and onions ready for cooking. Heat 2 tablespoons oil in wok or electric skillet set at 275 degrees. Stir-fry garlic 1 minute. Add lamb. Stir-fry at 400 degrees until meat changes color, about 1 minute. Remove. Heat 2 tablespoons oil to 275 degrees. Stir-fry onions 1 minute. Add lamb and 1 teaspoon sugar. Stir-fry 1 minute.

In bowl, mix together 1 tablespoon oil and red wine vinegar. Pour into lamb mixture in wok. Stir-fry briskly 1 minute more. Serve with cooked rice. May be prepared in advance and reheated before serving. Makes 4 servings.