Ingredients:
1 lb lamb shoulder, cut into strips
1 tbsp shaoxing wine
2 tbsp pineapple juice
1 tsp corn starch
1 tbsp olive oil

1 tbsp dark soy
1 tbsp soy sauce
2 tbsp brown sugar
2 tbsp shaoxing wine
1 tsp black pepper
2 tbsp water
1 tsp corn starch
3 bunches chives

Mix lamb shoulder pieces with shaoxing wine, corn starch and olive oil, and let sit for at least 30 minutes. Sautee lamb until just cooked. Mix dark soy, soy sauce, brown sugar, shaoxing wine and black pepper together, and added to lamb, stirring to coat. Then mix water with corn starch and added to lamb, cooking until the sauce thickens. Cut chives into 2-inch sections, adding to mixture and continue cooking until just warmed. Serve over rice.

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