Combine oyster sauce and lamb in a bowl, toss well with a pair of chopsticks to coat the lamb. Cover the bowl with cling film wrap and refrigerate for 15-20 minutes to marinate. Just before cooking, add in tapioca flour and sesame oil to mix. Heat wok with 2 tbsp corn oil and 1/2 tsp sesame oil until just hot. Add half the marinated lamb slices and stir-fry the rest of the lamb slices. To a clean wok, add 1 tbsp oil and remaining sesame oil. Add the ginger slices and garlic; fry until lightly golden. Add the cooking wine and cook until fragrant.
Add capsicum, celery, baby sweet corn and stir-fry well. Add seasoning and snow peas and cook for 1-2 minutes. Add the lamb and stir-fry for another minute or until dish is heated through. Dish out and serve immediately.