1⁄4 cup shaoxing wine
3 tsp corn our
400g lamb backstrap, excess fat trimmed, thinly sliced
1⁄4 cup hoisin sauce
2 Tbsp oyster sauce
2 Tbsp kecap manis
1 tsp sesame oil
2 thin green shallots
21⁄2 Tbsp peanut oil
2 garlic cloves, crushed
1 tsp finely grated ginger
1 red capsicum, cut into 2cm pieces
2 bunches broccolini, roughly chopped
Combine shaoxing wine and cornflour in a medium bowl. Put lamb in a large glass bowl and add 2 Tbsp shaoxing wine mixture, tossing to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Add hoisin sauce, oyster sauce, kecap manis and sesame oil to remaining shaoxing wine mixture and set aside.
Meanwhile, slice white part of shallots into 3cm lengths. Finely slice green part of shallots. Set both aside.
Once lamb has marinated, heat wok over a high heat. When starting to smoke, add 2 tsp peanut oil, swirling pan to coat. Stir-fry 1⁄3 lamb for 3 minutes or until browned and almost cooked through. Transfer to a large bowl. Repeat for another 2 batches. If necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.
Add remaining oil to wok over a high heat, swirling to coat. Add white shallot pieces and stir-fry for 1 minute or until beginning to soften. Add garlic, ginger, capsicum and broccolini and stir-fry for 2 minutes or until broccolini is almost tender.
Return lamb to wok along with reserved sauce mixture and 3⁄4 of the green shallots. Stir-fry for 1 minute or until heated through and sauce has thickened. Serve topped with remaining green shallots.