1.In a wok or large frying pan, heat oil on high. Stir-fry lamb in 2 batches for 4-5 minutes, breaking up any lumps, until cooked through. Add garlic and ginger and cook for 30 seconds.
2.In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb and simmer for 1 minute, stirring.
3.Toss wombok, carrot, capsicum and half the green onion through. Stir-fry for 1-2 minutes until vegetables are tender.
4.Serve topped with remaining green onion and coriander.
Accompany with steamed rice or noodles, if liked. You could also use sliced lamb steaks, if liked.Note