Hunan Lamb
Serves 4

1 pound boneless lamb, sliced paper thin*
*easiest to slice if you partly freeze the lamb first, then cut across the grain with a sharp knife
2-1/2 tablespoons soy sauce
2 tablespoons sherry
4 teaspoons cornstarch
1-1/2 teaspoons rice vinegar
1/2 teaspoon sugar
1/4 cup water
4 teaspoons oil
2 leeks, white and tender green parts only, sliced in 1-1/2" diagonals
2 to 4 dried chiles, seeds removed
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon Asian sesame oil

Mix lamb with 1 tablespoon soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch.

Combine remaining soy sauce, sherry, and cornstarch with next 3 ingredients.

Heat 2 teaspoons oil in a wok. Add leeks and stir-fry 2 minutes. Remove.

Heat remaining oil. Add chiles, ginger, and garlic. Stir-fry 30 seconds.

Add lamb and stir-fry until no longer pink.

Return leeks to the wok. Add sauce mixture and stir-fry until slightly thickened. Stir in sesame oil.