| Preparation time: 10 minutes | | | | towels. |
| Total cooking time: 10 minutes | | | | 3. Then heat all the remaining oil in the same wok and |
| Serves 4 | | | | stir-fry the onion and the snow peas for about 2 |
| Ingredients: | | | | minutes or so. After that, add the bamboo shoots and |
| - 750g (11/2lb) lamb fillets | | | | stir-fry for about 1 minute or so. Return all the meat to |
| - 4 tablespoons peanut oil | | | | the wok with the cashews, the chilli and the soy |
| - 1 cup (150g/5 oz.) cashew nuts | | | | sauces. Then stir-fry over very high heat until the meat |
| - 1 large onion, cut into wedges | | | | becomes cooked and the sauce is very hot. Serve |
| - 200g (6 1/2 oz.) snow peas | | | | immediately. |
| - 230g (7 1/2 oz.) sliced bamboo shoots | | | | Nutrition Value |
| - 2 tablespoons chilli sauce | | | | - Protein 52 g; Fat 45g; |
| - 1 tablespoon soy sauce | | | | - Carbohydrate 15g; |
| Directions: | | | | - Dietary Fibre 7g; |
| 1. Trim the meat of any remaining fat and sinew and | | | | - Cholesterol 124mg; |
| then cut it across the grain evenly into very thin slices. | | | | - Energy 2784kJ (665cal) |
| Then heat 2 tablespoons of oil in the wok, swirling | | | | Hints: |
| gently to coat the side. Stir-fry all the lamb in very small | | | | 1. Heat the wok, adding 1 tablespoon of the oil and heat |
| batches over very high heat until browned but keeping | | | | it up, swirling to coat the side of the wok. |
| in mind not to be cooked through. Then remove from | | | | 2. Stir-fry the cashews until they become golden |
| the wok and drain it on paper towels. | | | | brown and remove with a spoon. |
| 2. Heat 1 tablespoon of oil in the wok and fry the | | | | 3. Keep in mind to return all the browned meat to the |
| cashews until they become golden brown. Then | | | | wok with the fried cashew nuts. |
| remove with a slotted spoon and drain it on paper | | | | |