1 lb Boneless lamb

           -- leg or shoulder
      3 tb Kikkoman Soy Sauce; divided

      1 tb Cornstarch

      2    Garlic cloves; pressed

  2 1/2 ts Cornstarch

      1 ts Sesame seed; toasted

    1/2 ts Sugar

    1/8 ts -to...

    1/4 ts Crushed red pepper

      2 tb Vegetable oil; divided

      2    Carrots; cut diagonally

           -- in thin slices
      1 bn Green onions

           -- cut into 2-inch lengths
           -- separating whites
           -- from tops
  Cut lamb across grain into thin slices.  Combine 1 Tbsp. _each_ soy sauce,
  cornstarch and garlic; stir in lamb.  Let stand 10 minutes.  Meanwhile,
  combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set
  aside.  Heat 1 Tbsp. oil in hot wok or large skillet over high heat.  Add
  lamb and stir-fry 1 minute.  Add lamb and soy sauce mixture; cook and stir
  until sauce boils and thickens.
  Source: A PARADE OF CHINESE SPECIALTIES
  Reprinted with the permission of Kikkoman International Inc.
  Electronic format courtesy of Karen Mintzias