Recipe courtesy of K.P. Lee, Executive Chef and Owner of Thai.Yield is about 8 servings.
cup vegetable oil
cup thinly sliced lamb, loin
whole spanish onion, sliced, thinly
cloves garlic, minced
Tbsp ground black pepper
red pepper, cubed
chopped green onion
green pepper, cubed
Tbsp oyster sauce
Tbsp fish sauce
Tbsp soy sauce
Tbsp cornstarch, with ½ tbsp. water
small handful sweet basil, leaves, for garnish
small handful fresh coriander, sprigs, for garnish
red pepper, sliced, thinly, for garnish
lemon, wedge, for garnish
orange, slice, for garnish
Heat oil until smoking in a large wok on high heat.
Add the lamb and stir-fry 1 to 2 minutes, stirring vigorously.
Add the Spanish onion, garlic and black pepper and stir-fry for 30 more seconds.
Add the remaining vegetables and stir-fry for another 30 seconds to 1 minute.
Add 1 1/2 cups water, sugar, oyster sauce, fish sauce and soy sauce.
Cook 1 minute, stirring.
Add the cornstarch mixture and stir. Bring to a boil to thicken.
Plate the Garlic Pepper Lamb and garnish with the sweet basil leaves, sprigs of coriander, thin slices of red pepper, lemon wedge and orange slice.