Garlic Lamb Stir-fry with Broccoli

Serves 4 as part of a multi-course meal 1 pound lean lamb, thinly sliced 3 tablespoons dark soy sauce

4 tablespoons peanut oil 1 tablespoon rice wine or sherry 1 teaspoon salt 1 teaspoon crushed Sichuan pepper (substitute crushed red pepper if unavailable) 3 garlic cloves, finely chopped 1 cup broccoli florets 4 scallions, chopped 1 tablespoon rice vinegar 1 tablespoon sesame oil Lay slices of lamb in a shallow dish. In a bowl, mix together 2 tablespoons soy sauce, 2 tablespoons peanut oil, rice wine/sherry, salt, and Sichuan pepper. Pour mixture over lamb, and turn to coat. Let marinate for 30 minutes. In a wok, heat remaining 2 tablespoons of peanut oil until smoking, then add lamb and garlic. Stir-fry for 2 minutes just until lamb changes color on both sides, then remove from wok and set aside. Leave 1 tablespoon of oil in wok; pour out excess. Add broccoli and scallions and stir-fry 2 minutes. Add rice vinegar and remaining soy sauce and cook for another minute. Return the lamb to the wok, add sesame oil, and stir-fry for another 1 to 2 minutes, until lamb, brocolli, and sauce are thoroughly mixed. Serve immediately.