Asian Way Lamb Strips

1 1/4 pounds thinly sliced, lean, boneless lamb
1 tablespoon tomato paste
1 clove of garlic, crushed
2 tablespoons sherry
1/4 teaspoon finely grated fresh ginger
1 tablespoon oil
fresh ground pepper
1/4 to 1/2 cup water
4 tablespoons soy sauce
2 to 3 mushrooms, sliced
2 teaspoons corn starch

Cut the lamb into small strips, about 1/2 x 2 inches. In a bowl, mix garlic, ginger, pepper, soy sauce, tomato paste, sherry and oil. Let this stand for 10 minutes or more for the flavors to mingle. Stir fry the lamb in 1 tablespoon oil for 3 to 4 minutes. Let the lamb stand for 3 minutes before combining with the sauce. Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a small saucepan till the sauce has thickened, stir in the sliced mushrooms. Serve with rice and colorful vegetables. Serves 4.