Step 1

Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add lamb. Toss to coat. Refrigerate for 15 minutes.

Step 2

Heat a wok over medium-high heat. Add 2 tablespoons oil. Swirl to coat. Stir-fry lamb mixture, in 2 batches, for 3 to 4 minutes or until browned. Transfer to a heatproof bowl. Carefully wipe wok clean.

Step 3

Heat wok over medium-high heat. Add remaining oil. Swirl to coat. Stir-fry onion, carrot and broccolini for 2 to 3 minutes or until charred and almost tender. Add black bean sauce, shao hsing, 2 tablespoons water and remaining soy. Stir-fry for 1 minute. Return lamb to wok. Stir-fry for 1 minute or until heated through.

Step 4

Sprinkle stir-fry with green onion. Serve with steamed rice.