Spicy Lamb Stir-Fry with Colorful Peppers

In a bowl, combine ground lamb, dark soy sauce, dry sherry, and hoisin sauce.
Marinate for 15 minutes.
Seed and stem the bell peppers, then dice them into 1/2-inch cubes.
Coarsely chop the onion.
Set aside.
In a small bowl, mix together all the sauce ingredients.
Set aside.
In a separate bowl, stir cornstarch with an equal amount of cold water.
Set aside.
Heat a wok over high heat.
When hot, add 1 tablespoon of peanut oil.
Swirl the oil around the sides of the wok.
Once the oil is smoking, add the marinated lamb to the wok.
Stir-fry until the lamb loses its raw color and breaks into small pieces, about 3 minutes.
Transfer to a plate.
Return the wok to high heat and add the remaining tablespoon of peanut oil.
Add ginger and garlic, sauté for a few seconds, then add the diced vegetables.
Stir-fry until the peppers brighten and the onion becomes translucent, about 2 minutes.
Return the cooked lamb to the wok and pour in the sauce.
Bring the sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken.
Reduce the heat to low and simmer for 2 minutes.
Serve hot over steamed rice or noodles.
Enjoy the spicy and flavorful stir-fry!