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1
Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing.
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2
Trim lamb well and cut into 1/8-inch-thick slices.
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3
Halve lamb slices crosswise.
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4
In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
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5
In a bowl stir together sauce ingredients until combined well.
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6
Cut eggplant into 1-inch cubes.
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7
Diagonally cut celery into 1/4-inch-thick slices and mince garlic.
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8
Discard stems from shiitakes and halve caps (quarter if large).
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9
Halve white mushrooms lengthwise.
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10
Discard tough stems from watercress.
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11
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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12
Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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13
Add eggplant and stir-fry until golden and tender, about 4 minutes.
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14
Add celery and stir-fry until crisp-tender, about 2 minutes.
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15
Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes.
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16
Transfer mixture to a large bowl.
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17
Add 1 tablespoon oil to wok or skillet and heat until just smoking.
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18
Stir-fry half of lamb, separating slices, until browned and transfer to bowl.
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19
Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
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20
Add sauce to wok or skillet and bring to a boil, stirring.
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21
Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through.
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22
Stir in watercress and season stir-fry with salt and pepper.
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23
Serve stir-fry over rice.
