On rack in broiling pan, broil lamb chops, turning once, until rare. At least 3 minutes on each side. Remove from broiler and keep warm.
In a 9 or 10 inch skillet combine oils and heat over medium-high heat. Add onion, celery, green pepper, garlic, and ginger and sauté stirring constantly, until onion is translucent and vegetables are tender-crisp.
Reduce heat and add soya sauce and sherry. Stir dissolved cornstarch and add to vegetable mixture and cook stirring constantly until mixture thickens.
Add lamb chops, tomato wedges and bean sprouts and cook, stirring occasionally, until thoroughly heated. About 3 minutes. Season with salt and pepper and serve immediately.