Directions

1. In a bowl add the lamb and 1 teaspoon soy sauce, mix well and let it marinate for 15 minutes.
   
2. Meanwhile, mix 1 tablespoon soy sauce, dark soy sauce, oyster sauce, rice wine, sugar, mirin, 1 tablespoon water, sesame oil, and white pepper. Set aside. In a small bowl mix cornstarch and 1 tablespoon water, set aside.
   
3. Heat a wok on high with oil in your wok. Once hot, turn heat to medium-low and saute garlic, ginger and 4 green onions sliced into 1-inch pieces until aromatic.
   
4. Add the lamb slices into your wok and stir-fry around till almost cooked. Turn heat on high again, and pour in the sauce mixture.
   
5. Stir-fry around until most of the water has evaporated. Stir in the cornstarch mixture. Mix well to coat. Dish up and garnish with the one remaining green onion chopped. Serve hot with steamed rice.