Hunan Lamb 

Serves 4

1 pound boneless lamb, sliced very thinly
2 1/2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
4 teaspoons cornstarch
1 1/2 teaspoons rice vinegar
1/2 teaspoon sugar
1/4 cup water
2 tablespoons oil
2 leeks, sliced in 1 1/2" diagonals
4 dried chilies, seeds removed
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon sesame oil

Mix lamb with 1 tablespoon soy sauce, 1 tablespoon rice wine, and 2 teaspoons cornstarch. Combine remaining soy sauce, wine, and cornstarch, with vinegar, sugar, and water. Heat 1 tablespoon oil in a wok. Add leeks and stir-fry 2 minutes. Remove. Heat remaining oil. Add chilies, 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. Serve with rice, mu shu pancakes, or flour tortillas.