Mix the cornflour, soy sauce, Shaoxing wine, a large pinch of salt and 3 teaspoons water in a ceramic bowl. Add the lamb, stir well and set aside for 20 minutes to marinate.
Heat 1 tablespoon of the MERRIS Blended cooking oil in a wok over high heat. Add half the lamb and stir-fry for 2 minutes or until the lamb changes to brown color. Then transfer the lamb to a plate. Repeat with the remaining lamb.
Drain the oil, reserving 1 tbps. Add the ginger and garlic and stir-fry for 1 minute. Add the bok choy and stir-fry for 1 minute. Add the lamb and oyster sauce. Stir-fry to combine. Season with caster sugar. Drizzle with sesame oil and top with coriander and chili. Serve with steamed rice.