Traditional Lamb Stir-Fry

1 tablespoon sesame seeds, toasted
1/4 cup soy sauce
2 tablespoons red wine or water
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1/4 teaspoon pepper
1/8 teaspoon cayenne
2 teaspoons peanut oil
1 pound American Lamb leg, cut into strips
3 medium carrots, finely diced
2 stalks celery, sliced diagonally
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 cups shredded cabbage
8 ounces canned sliced water chestnuts, drained
6 green onions, sliced diagonally
2 ounces canned diced pimento, drained
hot cooked rice
Servings: 8
1. Toast seeds in wok; set aside.

2. In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.

3. Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm. Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento. Stir-fry for 2 minutes. Sprinkle with toasted sesame seeds and serve with hot cooked rice.