1 pound boneless leg of lamb
2 tablespoons cornstarch
For sauce:
3/4 cup chicken broth
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 teaspoon dried hot red pepper flakes
1/2 pound eggplant
3 celery ribs
3 garlic cloves
1/2 pound fresh shiitake mushrooms
1/2 pound small white mushrooms
1 bunch watercress
4 tablespoons peanut oil
cooked rice
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. Make sauce: 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. Serves 4
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