Photo of Lamb and cashew stir-fry by WW

Lamb and cashew stir-fry

7
7
7
SmartPoints® value per serving
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

cup(s)

cornflour

2 tsp

soy sauce

1 tbs

oyster sauce

2 tbs

canola oil

1 tbs

lean lamb fillet

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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