Stir-fried Vegetarian 'Chicken' with Broccoli and Cashew Nuts腰果西蘭花素雞丁
A flavorful and wholesome Cantonese stir-fry featuring tender vegetarian 'chicken' pieces, crisp broccoli, vibrant bell peppers, and crunchy cashew nuts, all coated in a savory hoisin-based sauce. Perfect as a satisfying main course.
01Ingredients
- 200g vegetarian 'chicken' pieces
- 1 head broccoli, cut into florets
- 1 carrot, sliced thinly
- 1 red bell pepper, cut into chunks
- 50g roasted cashew nuts
- 2 cloves garlic, minced
- 10g ginger, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 50ml water (for sauce)
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
Nutrition (per serving)485kcal
- Protein24.5g
- Carbs32.8g
- Fat28.4g
Fiber 5.2 gSodium 612 mg
02Steps
- Blanch the broccoli florets and carrot slices in boiling water until tender-crisp. Drain and set aside.
- In a small bowl, combine hoisin sauce, light soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water to make the sauce mixture.
- Heat cooking oil in a wok over high heat. Add minced garlic and ginger, and stir-fry until fragrant.
- Add vegetarian 'chicken' pieces and stir-fry for 2-3 minutes until lightly browned.
- Add red bell pepper chunks, blanched broccoli, and carrot slices to the wok. Stir-fry for another 1-2 minutes.
- Pour in the prepared sauce mixture and stir continuously until the sauce thickens and coats all ingredients.
- Stir in roasted cashew nuts and sesame oil. Toss well to combine.
- Serve immediately with steamed white rice.
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