Slice lamb and then cut into shreds about 1 to 2 inches long. Mix meat with marinade ingredients and let stand about 1 hour. Prepare vegetables. Mince scallions and garlic and set aside. Mix remaining ingredients in a separate bowl. Heat 2 cups oil in wok as for deep frying. Cook lamb slices in two or three batches, stir-frying rapidly and removing when just done. Drain off excess oil. Pour off oil, reserving two to three tablespoons. Quickly stir-fry minced scallions and garlic. Add vegetables, stir-fry. Add sauce mix and cook till thickened. Toss cooked lamb in wok till just heated through. sprinkle with sesame oil if desired and Serve.
Cajun Country -- New Iberia, Louisiana