Lamb loin with cashew nuts Recipe

Ingredients

• 600g Amelia Park lamb loin (backstrap)
• 1 tbsp light soy sauce
• 2 tsp Shaoxing wine
• 3 tsp potato starch
• 3 tbsp peanut or vegetable oil
• 2 tsp whole Sichuan pepper
• 1 tbsp garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 2 spring onions, cut in 1cm slices
• 1 cup green & red capsicum, cut in 2cm dice
• 1 cup cashew nuts
• 4 broccolini stems, blanched
• 1 ½ tbsp caster sugar
• 1 ½ tbsp Chinese black vinegar
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1 tsp sesame oil
• 2 tsp chilli oil
• 3 tbsp chicken stock
• 1 ½ tsp potato starch