Marinate the lamb in beaten egg, hoisin sauce, oyster sauce, salt and pepper. Set aside for 30 minutes.

Heat some oil and shallow fry the lamb.

Heat some oil in a wok. Saute the ginger and garlic.

Add the pakchoy and bamboo shoots. Add the chicken stock and bring to a boil.

Shift the veggies to the side of the wok forming a well and add the cornflour in the middle. Then add the lamb and stir all the ingredients togther. Finish with the Shaoxing wine.