Jamaican Jerk Lamb Stir Fry

2# lamb, sliced into thin strips
3 T peanut oil
4 T rice vinegar
4 tsp minced garlic
2 tsp kosher salt
2 carrots, julienned
1 thinly sliced red onion
2 c broccoli florets
1 c edamame
1/2 c sliced celery
1 c snow peas
1 c sliced mushrooms
1 c jerk sauce
1/2 c chopped green onion
4 T toasted sesame seeds
1 T cornstarch in warm water
1  - 16 oz pkg lo mein noodles
Add oil to hot wok, toss meat, garlic and salt until browned. Add rice vinegar, remove from wok and set aside.  Add carrots, onion, broccoli, edamame and celery to wok, cook 1 minute, then add snow peas and mushrooms and cook 2 minutes more. 
Add meat back into wok, and jerk sauce.  Add cornstarch slurry, toss to thoroughly coat until sauce thickens slightly.  Serve over noodles, garnishing with sesame seeds and green onions.