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.