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!