Stir-fried Broccoli and King Oyster Mushrooms with Cashew Nuts in Vegetarian Oyster Sauce西蘭花杏鮑菇腰果炒 (素蠔油)
A vibrant and savory Cantonese vegetarian stir-fry featuring tender broccoli florets, meaty king oyster mushrooms, and crunchy cashew nuts, all coated in a rich vegetarian oyster sauce. This dish offers a delightful blend of textures and umami flavors.
01Ingredients
- 300g Broccoli florets
- 200g King oyster mushrooms, sliced
- 50g Raw cashew nuts
- 3cloves Garlic, minced
- 10g Ginger, sliced
- 2tbsp Vegetarian oyster sauce
- 1tbsp Light soy sauce
- 1tsp Sesame oil
- 1tsp Cornstarch
- 2tbsp Water
- 3tbsp Vegetable oil
- 0.5tsp Sugar
- 0.25tsp White pepper
Nutrition (per serving)384kcal
- Protein13.2g
- Carbs24.8g
- Fat26.4g
Fiber 5.1 gSodium 512 mg
02Steps
- Prepare vegetables: Wash and cut broccoli into florets. Slice king oyster mushrooms. Mince garlic and slice ginger.
- Blanch broccoli: Bring a pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes until vibrant green. Remove and drain well.
- Fry cashews: Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add raw cashew nuts and fry until golden brown and fragrant. Remove cashews and set aside.
- Sauté aromatics: Add remaining vegetable oil to the wok. Add minced garlic and sliced ginger, stir-fry until fragrant.
- Stir-fry mushrooms and broccoli: Add sliced king oyster mushrooms to the wok and stir-fry for 3-4 minutes until softened. Then add blanched broccoli florets and stir-fry for 1 minute.
- Prepare sauce: In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sesame oil, cornstarch, water, sugar, and white pepper.
- Combine and finish: Pour the sauce mixture into the wok and stir quickly to thicken and coat the vegetables evenly. Add the fried cashew nuts back into the wok and toss to combine. Serve immediately.
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