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Photo of Lamb and cashew stir-fry by WW

Lamb and cashew stir-fry

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Crunchy cashews give taste and texture to this rich stir-fry that needs a side of white fluffy rice to absorb the juices

Ingredients

Chicken stock

⅓ cup(s)

Cornflour

2 tsp

Soy sauce

1 tbs

Oyster sauce

2 tbs

Canola oil

1 tbs

Lamb fillet (tenderloin), raw

400 g, (backstrap), fat trimmed, thinly sliced (buy 500g)

Carrot(s)

1 medium, halved diagonally, thinly sliced

Brown onion

1 medium, thinly sliced

Snow peas

150 g, halved diagonally

Baby corn

115 g, halved diagonally

Garlic

2 clove(s), crushed

Raw cashews

¼ cup(s), roasted

Instructions

  1. Combine stock, cornflour, soy and oyster sauces in a small bowl. Set aside
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry lamb, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add carrot and onion and stir-fry for 2–3 minutes or until softened. Add snow peas, corn and garlic and stir-fry for 1 minute. Return lamb to wok with stock mixture. Stir-fry for 1–2 minutes or until sauce has thickened. Serve sprinkled with cashews.

Notes

SERVING SUGGESTION: ½ cup (85g) cooked Long-grain white rice.

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