About 15 minutes before cooking,combine the marinade ingredients in a bowl. Add the lamb and toss thoroughly to coat.
Heat a wok over high heat until just smoking. Add the peanut oil and,when hot,fry the lamb in batches until golden. Remove and drain on a plate.
Pour all but two tablespoons of the oil from the wok,then reheat over high heat until just smoking. Add the ginger,spring onion whites and garlic and stir-fry until fragrant (about 30 seconds). Add the snow peas,chillies and black beans and cook for a further 30 seconds,then deglaze the wok with the rice wine.
Return the lamb to the wok,then add soy sauce,oyster sauce and chicken stock. Bring to the boil and combine well. Add spring onion greens,serve with steamed rice and Asian greens.