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Ingredients
- 750 g (1 lb 10 oz) lamb fillets
- 4 tablespoons peanut oil
- 150 g (5 1/2 oz/1 cup) cashew nuts
- 1 large onion, cut into wedges
- 200 g (7 oz) snow peas (mangetouts)
- 225 g (8 oz) sliced bamboo shoots
- 2 tablespoons chilli sauce
- 1 tablespoon soy sauce
Method
1. Trim the meat of any fat and sinew and then cut across the grain evenly into thin slices. Heat 2 tablespoons of the oil in a wok, swirling gently to coat the side. Stir-fry the lamb in small batches over high heat until browned but not cooked through. Remove from the wok and drain on paper towels.
2. Heat 1 tablespoon oil in the wok and fry the cashews until golden brown. Remove with a slotted spoon and drain on paper towels.
3. Heat the remaining oil in the wok and stir-fry the onion and snow peas for 2 minutes. Add the bamboo shoots and stir-fry for 1 minute. Return the meat to the wok with the cashews and chilli and soy sauces. Stir-fry over high heat until the meat is cooked and the sauce is hot. Serve immediately.
