1 bunch spring onions (trimmed, thinly sliced crossways, organic)
125ml (1/2 cup) beef stock
1tblsp soy sauce, extra
1/2 tsp sesame oil
4 green shallots (ends trimmed, thinly sliced diagonally, organic)
steamed long-grain rice, to serve
Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)
Heat 1 tsp of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 tsp of oil and reheating between batches.
Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.