Lamb and cashew stir-fry
Lamb fillet (tenderloin), raw
400 g, (backstrap), fat trimmed, thinly sliced (buy 500g)
1 medium, halved diagonally, thinly sliced
1 medium, thinly sliced
150 g, halved diagonally
115 g, halved diagonally
2 clove(s), crushed
¼ cup(s), roasted
- Combine stock, cornflour, soy and oyster sauces in a small bowl. Set aside
- 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.
- 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.