Stir-fried King Oyster Mushrooms with Asparagus and Cashew Nuts醬皇蘆筍腰果炒杏鮑菇
A vibrant and savory Cantonese vegetarian stir-fry featuring tender king oyster mushrooms, crisp asparagus, and crunchy cashew nuts, all coated in a rich vegetarian oyster sauce.
01Ingredients
- 300g King Oyster Mushrooms (sliced)
- 200g Asparagus (trimmed, cut into 2-inch pieces)
- 50g Carrots (julienned)
- 50g Roasted Cashew Nuts
- 3cloves Garlic (minced)
- 10g Ginger (sliced)
- 2tbsp Vegetable Oil
- 2tbsp Vegetarian Oyster Sauce
- 1tbsp Light Soy Sauce
- 1tsp Sugar
- 0.25tsp White Pepper Powder
- 1tsp Cornstarch
- 3tbsp Water
Nutrition (per serving)286kcal
- Protein10.5g
- Carbs18.2g
- Fat19.8g
Fiber 3.2 gSodium 548 mg
02Steps
- Prepare the sauce. In a small bowl, combine Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, White Pepper Powder, Cornstarch, and Water. Mix well and set aside.
- Heat Vegetable Oil in a wok over medium-high heat. Add Minced Garlic and Sliced Ginger. Stir-fry until fragrant.
- Add sliced King Oyster Mushrooms and julienned Carrots to the wok. Stir-fry for 3-4 minutes until mushrooms start to soften.
- Add Asparagus to the wok. Continue to stir-fry for another 2-3 minutes until asparagus is crisp-tender.
- Pour the prepared sauce mixture into the wok. Stir quickly to coat all ingredients and allow the sauce to thicken.
- Stir in Roasted Cashew Nuts just before serving. Toss gently to combine. Serve immediately with rice.
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