3/4 pound ground lamb
1 tbsp. dark soy sauce
1 tbsp. dry sherry
1 tbsp. Hoisin sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small yellow on1on
2 tbsp. cornstarch
2 tbsp. peanut oil
1 tbsp. finely minced fresh ginger
4 cloves garlic, finely minced

SAUCE:

1/2 cup chicken stock
2 tbsp. dry sherry
2 tbsp. Hoisin sauce
2 tbsp. oyster sauce
1 tbsp. bean sauce
1 tbsp. oriental sesame oil
1 tbsp. distilled white vinegar
1 1/2 tsp. Chinese chili sauce

ADVANCE PREPARATION:

In a bowl, thoroughly combine lamb, soy sauce, sherry, and Hoisin sauce. Set aside until ready to cook.

Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside.

In a small bowl, combine sauce ingredients; set aside.

LAST-MINUTE COOKING:

Stir cornstarch with an equal amount of cold water, then set aside.

Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok.

When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter.

Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.

Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread.

Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey.

To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish.