Cashew & Lamb Stir Fry

Prep and Cook Time: 20 mins

INGREDIENTS

1/4 cup long grain rice
85ml chicken stock
1/2 teaspoon cornflour
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
2 tablespoons canola oil
100g lamb fillet, fat trimmed, thinly sliced
1/4 carrot, thinly sliced
1/4 onion, thinly sliced
38g snow peas, halved
30g fresh baby corn, halved
1 clove garlic, crushed
13g raw cashews, roasted

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DIRECTIONS

STEP 1: Boil water and then place rice in water and cook for 10-12 minutes.

STEP 2: Combine stock, cornflour, soy and oyster sauces in a small bowl. Set aside.

STEP 3: Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir fry the lamb in batches, for 2-3 minutes or until browned. Transfer to a plate.

STEP 4: Reheat wok over high heat. Add remaining oil and heat for 30 seconds.

STEP 5: Add carrot and onion and stir fry for 2-3 minutes or until softened.

STEP 6: Add snow peas, corn and garlic and stir fry for 1 minute.

STEP 7: Return lamb to the wok with the stock mixture. Stir fry for 1-2 minutes or until sauce has thickened.

STEP 8: Rinse and drain cooked rice and serve with stir fry.

STEP 9: Sprinkle with cashews.