Lamb and cashew stir-fry | Women's Weekly Food

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