Serves 3–4

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 Ingredients

Lamb & Vegetables

• 500 g lamb backstrap or lamb rump steaks, thinly sliced
  (fresh, not aged – essential for low histamine)
• 1 garlic clove, crushed (optional – omit for flare days)
• 2 celery stalks, trimmed & sliced
• 100 g green beans, trimmed & cut into ~2 cm pieces
• 3 spring onions, diagonally sliced (2–3 cm) (white part is Yellow)
• 2 tbsp rice bran oil or canola oil

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Cashew Sauce

• 3 tbsp fresh cashew paste
  (homemade or additive-free – Yellow but generally safe)
• ¼ tsp citric acid
  (optional → use sparingly or omit if reflux-prone)
• 1 tbsp water
• 1 tbsp golden syrup or maple syrup (maple preferred)
• 1 garlic clove, crushed (optional)
• 1 spring onion, very finely sliced

Optional Garnish

• ¼ cup raw cashews, fresh, unsalted, additive-free

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 Method

1. Prepare the Cashew Sauce

1. Combine in a small bowl or mini blender:
   • cashew paste
   • citric acid (or omit)
   • water
   • maple/golden syrup
   • garlic (optional)
   • finely sliced spring onion
2. Blend or whisk until smooth.
3. Add extra water if needed to make a pourable sauce.

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2. Cook the Lamb

1. Heat 1 tbsp oil in a large pan or wok over medium heat.
2. Add sliced lamb and stir-fry until just cooked and lightly coloured.
   • Do not over-brown (keeps amines low).
3. Remove from pan and set aside.

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3. Cook the Vegetables

1. Add remaining 1 tbsp oil to the pan.
2. Add celery + optional garlic → stir-fry 1 minute.
3. Add green beans → cook 2–3 minutes until tender but still bright.

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4. Combine Everything

1. Return lamb to the pan.
2. Add spring onions.
3. Pour in the cashew sauce.
4. Toss gently until everything is coated and warmed through.

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5. Serve

Serve immediately with any of the following Green-tier sides: