Stir-fried Cashew Nuts with Three Vegetables
A refreshing and delicious vegetable dish with crunchy cashew nuts and three colorful vegetables. Quick, easy, and nutritious.
Ingredients
10 items- Cashew nuts 60g
- Celery 2 stalks (about 150g)
- Carrot 1 (about 150g)
- Dried black fungus 10g
- Ginger 2 slices
- Garlic 2 cloves
- Salt 1/2 tsp
- Chicken bouillon (optional) 1/4 tsp
- Water starch 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Soak dried black fungus in warm water for 20 minutes until fully expanded. Remove the hard stem and tear into small pieces. Remove strings from celery and slice diagonally into rhombus pieces. Peel and slice the carrot. Slice ginger and garlic. Set aside cashew nuts.
Heat a wok over low heat. Add cashew nuts and dry-fry for about 2 minutes, stirring constantly, until light golden and fragrant. Remove and set aside.
Bring a pot of water to a boil. Add a pinch of salt and a few drops of oil. Blanch carrot and celery for 30 seconds, then transfer to ice water immediately to stop cooking. Drain well.
Heat the wok over medium heat, add 2 tbsp oil. Sauté ginger and garlic for about 10 seconds until fragrant.
Turn to high heat, add the blanched carrot and celery. Stir-fry for 30 seconds, then add black fungus and stir-fry for another 20 seconds.
Pour in the water starch along the edge of the wok. Add salt and chicken bouillon. Stir-fry quickly for about 15 seconds until the sauce thickens and coats the ingredients evenly.
Turn off the heat, add the cashew nuts back and toss quickly using residual heat to keep them crunchy. Transfer to a serving plate.
Garnish with white sesame seeds or chopped spring onions if desired. (Optional)
Tips
Add cashew nuts last to keep them crunchy. Blanching vegetables with salt and oil helps retain vibrant color. Stir the water starch again before adding.
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