Step 1

In a wok or large frying pan, heat oil on high. Stir-fry lamb in 2 batches for 4-5 minutes, breaking up any lumps, until cooked through. Add garlic and ginger and cook for 30 seconds.

Step 2

In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb and simmer for 1 minute, stirring.

Step 3

Toss wombok, carrot, capsicum and half the green onion through. Stir-fry for 1-2 minutes until vegetables are tender.

Step 4

Serve topped with remaining green onion and coriander.