Mix the lamb with half tablespoon
cornstarch, some water and the bean sauce. Set aside. Mix the remaining
cornstarch with rice wine, soy sauce, vinegar sugar and the chopped
ginger root. Heat up a wok with oil and fry the lamb slices for about
10-15 seconds. Stir to separate them. When they turn pale, scoop
them out and return the lamb slices to the wok over a high heat. Add the sauce mixture,
stir and blend well for about 1 minute. Add sesame seed oil and
stir a few more times. Serve hot with white steamed rice.