Trim any excess fat and silver skin
from lamb and cut lamb into 2 cm cubes. Cook lamb in a saucepan of boiling
water for 3 minutes. Drain well. Heat a wok and add lamb, sherry,
ginger, garlic, five spice powder and soy sauce. Bring to the boil, reduce heat and
simmer for 2 minutes, stirring. Pour in stock, return to boil, then
simmer for 25 minutes. Add sugar, corn flour mixture, salt
and pepper and stir until thickened. Simmer for 5 minutes. Garnish with shredded spring onions
and serve on a bed of rice.