Step 1

Combine the hoisin sauce and sherry in a large glass or ceramic bowl. Add the lamb and turn to coat. Set aside for 5 minutes to marinate.

Step 2

Meanwhile, spray a non-stick wok or large frying pan with olive oil spray. Heat over medium heat. Add the garlic and ginger and stir-fry for 1 minute or until the mixture softens. Add the pak choy, stock and oyster sauce. Cook, stirring, for 5 minutes or until the pak choy wilts and the sauce reduces. Taste and season with white pepper.

Step 3

Preheat a barbecue grill or chargrill on medium-high. Lightly spray with olive oil spray. Add the lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb diagonally. Divide the rice, pak choy mixture and lamb among serving bowls and serve immediately.