Stir-Fried Peking Lamb With Peppers And Green Beans

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1 tablespoon dry sherry or rice wine

5 teaspoons soy sauce

1 1/2 teaspoons cornstarch

1/2 pound boneless leg of lamb, cut into thin strips

3 tablespoons hoisin sauce

1 1/2 tablespoons rice vinegar

1 teaspoon chile-garlic paste

1/2 teaspoon sugar

2 1/2 tablespoons vegetable oil

2 large garlic cloves, minced

6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)

1/2 medium onion, thinly sliced

1 small red bell pepper, thinly sliced

1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise

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