Recipe courtesy of K.P. Lee, Executive Chef and Owner of Thai.Yield is about 8 servings.
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.