Step 1

Place lamb and five-spice in a bowl and mix well. Heat 1 tablespoon oil in a large, deep frypan over high heat. Cook half the lamb for 1-2 minutes until browned, then transfer to a plate. Repeat with another tablespoon of oil and remaining lamb. Heat remaining oil in same pan and cook ginger, garlic and mushrooms, stirring, for 1-2 minutes or until mushrooms begin to soften.

Step 2

Return lamb and juices to pan with rice wine and boil for 2 minutes or until reduced by half. Add 1 1/2 cups (375ml) boiling water and black bean sauce, then reduce heat to medium-low and simmer for 1 hour or until lamb is tender. Mix cornflour with 2 tablespoons cold water and add to pan. Cook for a further minute. Season to taste, then stir in half the coriander.

Step 3

Serve the lamb with steamed white rice and baby bok choy, and scatter over the remaining coriander.