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 and view the full Food safety at home video.