Stir-fried Mixed Vegetables with Cashews腰果炒雜菜
A vibrant medley of fresh vegetables stir-fried to perfection with crunchy cashews in a light, savory sauce. This wholesome dish offers a delightful texture contrast and rich flavors.
01Ingredients
- 200g broccoli florets
- 1 unit carrot, sliced
- 1 unit red bell pepper, sliced
- 100g snow peas
- 50g shiitake mushrooms, sliced
- 50g roasted cashews
- 2 cloves garlic, minced
- 1tsp ginger, minced
- 2tbsp vegetable oil
- 2tbsp light soy sauce
- 1tbsp vegetarian oyster sauce
- 1tsp sesame oil
- 1tbsp cornstarch
- 60ml water
- 1tsp sugar
- 0 pinch white pepper
Nutrition (per serving)245kcal
- Protein7.8g
- Carbs18.5g
- Fat15.2g
Fiber 3.9 gSodium 412 mg
02Steps
- Bring a pot of water to a boil. Blanch the broccoli florets and snow peas for 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately and set aside.
- In a small bowl, whisk together the light soy sauce, vegetarian oyster sauce, sesame oil, cornstarch, water, sugar, and white pepper until well combined. Set aside.
- Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Add sliced carrots, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the blanched broccoli, snow peas, and roasted cashews to the wok. Give the prepared sauce a quick whisk again, then pour it over the vegetables. Stir-fry continuously for another 1-2 minutes until the sauce thickens and coats all the ingredients. Serve hot.
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