Ingredients

• 1 pound boneless lamb or beef thinly sliced and marinated in the following:
• 1 tablespoon heavy soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons hoisin sauce
• 2 teaspoons oil
• 2 teaspoons cornstarch
• 1 red sweet pepper, shredded
• 1 yellow sweet pepper, shredded
• 1 green pepper, shredded
• 3 cloves of garlic minced
• 3 tablespoons minced cilantro

Sauce

• ¼ cup dry sherry
• 2 tablespoons light soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon chili sauce
• ¼ teaspoon salt
• 2 tablespoons oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

1. Combine sauce ingredients and set aside.
2. Over the highest temperature, heat wok until very hot. Add one tablespoon oil and roll around the sides of the wok. Add drained meat and stir fry until color changes a bit. Set meat aside and wipe out wok.
3. Return wok to highest heat. Pour remaining oil into the wok, swirl and add garlic and cilantro. Sauté for a few seconds. Add peppers and stir fry until color brightens. Return meat to wok.
4. Pour in the sauce and stir. Add cornstarch mixture a little at a time until thickened.
5. Serve at once.

Comments: Instead of lamb you can always use beef or pork.