Lamb and Shiitake Mushroom Stir-Fry - lamb

Method

• Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing.
• Trim lamb well and cut into 1/8-inch-thick slices.
• Halve lamb slices crosswise.
• In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
• In a bowl stir together sauce ingredients until combined well.
• Cut eggplant into 1-inch cubes.
• Diagonally cut celery into 1/4-inch-thick slices and mince garlic.
• Discard stems from shiitakes and halve caps (quarter if large).
• Halve white mushrooms lengthwise.
• Discard tough stems from watercress.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
• Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
• Add eggplant and stir-fry until golden and tender, about 4 minutes.
• Add celery and stir-fry until crisp-tender, about 2 minutes.
• Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes.
• Transfer mixture to a large bowl.
• Add 1 tablespoon oil to wok or skillet and heat until just smoking.
• Stir-fry half of lamb, separating slices, until browned and transfer to bowl.
• Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
• Add sauce to wok or skillet and bring to a boil, stirring.
• Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through.
• Stir in watercress and season stir-fry with salt and pepper.
• Serve stir-fry over rice.