Sweet-And-Sour Lamb - cooking recipe

Ingredients

1 lb lamb, boneless shoulder or 1 lb lamb, boneless leg
1 teaspoon cornstarch
4 medium stalk bok choy (with leaves)
1/3 cup red currant jelly
1 tablespoon cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon five-spice powder
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 medium carrots, thinly sliced
1 medium green bell pepper, cut into 3/4-inch pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Preparation

Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.