Partially freeze lamb; slice thinly into bite-size strips.
In small bowl combine the soy sauce, dry sherry, and pepper.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil 30 seconds.
Add meat; stir-fry 1 1/2 minutes.
Add green onions and soy mixture; stir-fry about 1 1/2 minutes or till green onion is crisp-tender.