Lamb and cashew stir-fry

Lamb and cashew stir-fry

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb
Cooking method: wok


1/3 cup (50g) unsalted cashews
2 tablespoons peanut or vegetable oil
600g lamb eye of loin (backstraps),
sliced thinly
3cm piece (15g) fresh ginger,
chopped finely
3 cloves garlic, chopped
4 green onions, cut into 5cm pieces
1/3 cup (80ml) Chinese cooking wine
(shao hsing) or dry sherry
2 teaspoons cornflour
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon white sugar
1/4 cup lightly packed fresh coriander leaves


1. Toss cashews in a wok over a high heat until they start to brown. Remove from the wok.

2. Heat 2 teaspoons of the oil in same wok until very hot. Stir-fry 1/3 of the lamb until cooked through. This should only take a minute or two if the lamb is sliced thinly. Repeat with more oil and remaining lamb.

3. Reduce heat to medium-high, add the remaining oil, ginger and garlic. Stir-fry for 1 minute or until fragrant; add onion. Stir in combined wine and cornflour. Return lamb to the wok with the sauces, vinegar, sugar and cashews; stir-fry for 1 minute or until heated through. Stir in coriander.

4. Serve immediately with steamed rice, if desired.

Not suitable to freeze or microwave.

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