Lamb and Cashew Stir Fry

    20 minutes

    This is a wonderful easy and tasty stir fry recipe made for hospitality class. *sigh* Yes I did forget to garnish it for the photo.


    Queensland, Australia
    19 people made this

    Serves: 1 

    • 1/4 cup long grain rice, wash until no starch left
    • 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 diagonally
    • 30g fresh baby corn, halved diagonally
    • 1 clove garlic, crushed (if you love garlic you could add more)
    • 13g raw cashews, roasted

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil water and then place rice in water and cook for 10-12 minutes.
    2. Combine stock, cornflour, soy and oyster sauces in a small bowl. Set aside.
    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.
    4. Reheat wok over high heat. Add remaining oil and heat for 30 seconds.
    5. Add carrot and onion and stir fry for 2-3 minutes or until softened.
    6. Add snow peas, corn and garlic and stir fry for 1 minute.
    7. Return lamb to the wok with the stock mixture. Stir fry for 1-2 minutes or until sauce has thickened.
    8. Serve sprinkled with cashews.

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    It was soooo delicious that I make it as often as I can. (Which is once every three weeks). My hospitality teacher at school said that I made the best Stir-Fry out of my class of five people. LOL. :D  -  07 May 2015