Lamb and cashew stir-fry
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.