Lamb and cashew stir-fry
Ingredients Method 1.In a wok, toss cashews over high heat until they start to brown. Remove from wok.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Wok
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Wooden spoon
- Spatula
- Serving platter
- Rice cooker
Ingredients
- 1/3 cup (50g) unsalted cashews
- 2 tablespoons peanut or vegetable oil
- 600 grams lamb eye of loin (backstraps), thinly sliced
- 3 centimetre piece (15g) fresh ginger, finely chopped
- 3 cloves garlic, chopped
- 4 green onions, cut into 5cm pieces
- 1/3 cup (80ml) chinese cooking wine (shaoxing) or dry sherry
- 2 teaspoons cornflour
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon white sugar
- 1/4 cup lightly packed fresh coriander leaves
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