This recipe is quick & easy to cook with the kids! For 4 if served with rice, noodles or pasta.

The key is to have a wok large enough to cook for 4 at once. If you have a smaller wok you’re better to cook this in two batches. If the kids are eating this you might want to cut back on the aromatics (garlic, ginger and chilli).

Cooking method:

1. Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 – 20 minutes at room temperature.
2. Mix the soy sauce with ¼ tea-cup of water.
3. Prepare the vegetables. Place the wok over high heat and add all of the lamb at once, spreading it out.
4. Once browned, turn over and cook the other side for just 15 seconds.
5. Remove the lamb and place in a heatproof bowl. Put the wok back on high heat. If there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot
6. Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli.
7. After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little.
8. Return the lamb to the wok with any juices. Add the soy sauce water, spring onions, peas and cashews.
9. Cook until the liquid has almost evaporated, tossing as it cooks. Taste for seasoning and serve.