1/2 pound boneless leg of lamb, cut into thin strips
3 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 teaspoon chile-garlic paste
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
2 large garlic cloves, minced
6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 medium onion, thinly sliced
1 small red bell pepper, thinly sliced
1 medium leek, white part only, cut into 2-inch lengths and thinly sliced
How to Make It
In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch. Add the lamb and stir to coat.
In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
In a wok, heat 2 tablespoons of oil over high heat until smoking. Add the garlic; stir-fry until fragrant, 15 seconds. Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
Add the remaining 1/2 tablespoon of oil to the wok. Add the beans and stir-fry until crisp-tender, about 4 minutes. Add the onion and cook until softened, 2 minutes. Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes. Add the hoisin-vinegar sauce to the wok and cook just until bubbling. Return the lamb to the wok and stir-fry until heated through. Transfer to a platter and serve.
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