Name: Lamb and cashew stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (50g) unsalted cashews; 2 tablespoon peanut or vegetable oil; 600 gram lamb eye of loin (backstraps), thinly sliced; 3 centimetre piece (15g) fresh ginger, finely chopped; 3 clove garlic, chopped; 4 green onions, cut into 5cm pieces; 1/3 cup (80ml) chinese cooking wine (shaoxing) or dry sherry; 2 teaspoon cornflour; 2 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon white sugar; 1/4 cup lightly packed fresh coriander leaves

Ingredients

1/3 cup (50g) unsalted cashews

2 tablespoon peanut or vegetable oil

600 gram lamb eye of loin (backstraps), thinly sliced

3 centimetre piece (15g) fresh ginger, finely chopped

3 clove garlic, chopped

4 green onions, cut into 5cm pieces

1/3 cup (80ml) chinese cooking wine (shaoxing) or dry sherry

2 teaspoon cornflour

2 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon white sugar

1/4 cup lightly packed fresh coriander leaves

Method

1.In a wok, toss cashews over high heat until they start to brown. Remove from wok.

2.In the same wok, heat 2 teaspoons of the oil until very hot. Stir-fry 1/3 of the lamb until cooked through. This should only take 1-2 minutes. Repeat with more oil and remaining lamb.

3.Reduce heat to medium-high, add the remaining oil, ginger and garlic. Stir-fry 1 minute or until fragrant; add onion. Stir in combined wine and cornflour. Return lamb to wok with 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.

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