Another recipe from the Johnson cookbook which I’m sure to like: chilli and cashews, yum!


  • 750g lamb fillets, sliced across the grain into thin sliced
  • 1 large onion, chopped
  • 2 tablespoons chilli sauce
  • 4 tablespoons peanut oil
  • 200 grams snow peas
  • 230 grams tinned bamboo shoots, drained and sliced
  • 1 cup cashews
  • 1 tablespoons soy sauce


Heat 2 tablespoons oil in wok. Once hot, brown meat in batches (but don’t cook through). Remove from wok and drain on absorbent paper. Wipe out wok with absorbent paper. Add 1 tablespoon oil to pan and fry cashews until golden brown. Remove from wok with slotted spoon and drain on absorbent paper.

Heat 1 tablesppon oil in wok, swirling gently to coat sides. Add onion and snow peas. Stir fry over medium heat for 2 minutes. Add bamboo shoots. Stir fry 1 minute. Return meat to wok with cashews, chili and soy sauce. Stir fry over high heat until meat is cooked and sauce is hot.

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