Place the lamb in a bowl and stir in the rice wine, soy sauce and sesame oil. Leave to marinate for 20 minutes.
Heat the oil in a wok or large frying pan. When it is very hot, drain the meat from the marinade, reserving it. Stir- fry the lamb for 2-3 minutes until browned then add the spring onion, garlic and ginger. Stir-fry for a further 3- 4 minutes, then add the reserved marinade and cornflour and cook for 1 minute.
Serve immediately with steamed rice or noodles.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.