Stir-fried Broccoli with Vegetarian "Shrimp" and Cashew Nuts西蘭花素蝦腰果小炒
A vibrant and flavorful Cantonese stir-fry featuring crisp broccoli, succulent vegetarian "shrimp" and crunchy cashew nuts, all tossed in a savory vegetarian oyster sauce.
01Ingredients
- 300gram Broccoli florets
- 200gram Vegetarian 'shrimp' (konjac or soy-based)
- 50gram Roasted cashew nuts
- 2clove Minced garlic
- 3slice Sliced ginger
- 1stalk Chopped scallions
- 2tablespoon Vegetable oil
- 2tablespoon Vegetarian oyster sauce
- 1tablespoon Light soy sauce
- 1teaspoon Sugar
- 0.25teaspoon White pepper
- 1tablespoon Cornstarch
- 2tablespoon Water (for slurry)
- 0.5teaspoon Sesame oil
Nutrition (per serving)385kcal
- Protein16.5g
- Carbs24.8g
- Fat26.2g
Fiber 4.2 gSodium 892 mg
02Steps
- Blanch broccoli florets in boiling water until tender-crisp. Drain and set aside.
- In a small bowl, combine vegetarian oyster sauce, light soy sauce, sugar, and white pepper to make the sauce mixture.
- Prepare the cornstarch slurry by mixing cornstarch and water.
- Heat vegetable oil in a wok over high heat. Add minced garlic and ginger slices, stir-fry until fragrant.
- Add vegetarian "shrimp" to the wok and stir-fry for 1-2 minutes until heated through.
- Add blanched broccoli and roasted cashew nuts to the wok. Stir-fry briefly.
- Pour in the prepared sauce mixture and toss everything to coat evenly.
- Stir in the cornstarch slurry and cook until the sauce thickens.
- Drizzle with sesame oil and sprinkle with chopped scallions before serving.
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