Sweet & Sour Lamb With Cashews

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons cornstarch, divided
• 1 tablespoon sherry wine
• 1 lb lamb tenderloin, cut into 1-inch pieces
• 1/4 cup sugar
• 1/3 cup water
• 1/4 cup cider vinegar
• 3 tablespoons soy sauce
• 3 tablespoons ketchup
• 1 tablespoon canola oil
• 1/3 cup unsalted cashews
• 1/4 cup green onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh gingerroot, minced
• 3 cups snow peas
• 1 (8 ounce) can pineapple chunks, drained
• hot cooked rice

Recipe

• 1 in a large bowl, combine 1 tbs cornstarch and sherry until smooth; add lamb and toss to coat.
• 2 in another bowl, combine sugar and remaining cornstarch. stir in the water, vinegar, soy sauce and ketchup until smooth, set aside.
• 3 in a large skillet or wok, stir-fry lamb in hot oil until no longer pink.
• 4 add cashews, onion, garlic and ginger; stir-fry 1 minute.
• 5 add peas and pineapple; stir-fry until peas are crisp-tender, about 3 minutes.
• 6 stir cornstarch mixture and add to pan. bring to a boil; cook and stir 1-2 minutes until sauce is thickened.
• 7 serve over rice.