Stir-fried King Oyster Mushrooms with Gai Lan and Cashew Nuts in Vegetarian XO SauceXO醬素炒杏鮑菇芥蘭腰果
A vibrant and savory Cantonese stir-fry featuring tender king oyster mushrooms, crisp gai lan, crunchy cashew nuts, all tossed in a rich, aromatic vegetarian XO sauce. Perfect as a flavorful main dish.
01Ingredients
- 300g King Oyster Mushrooms
- 250g Gai Lan (Chinese Broccoli)
- 50g Cashew Nuts
- 3cloves Garlic
- 10g Ginger
- 3tablespoons Vegetarian XO Sauce
- 2tablespoons Vegetable Oil
- 1tablespoon Light Soy Sauce
- 1teaspoon Sugar
- 0.25teaspoon White Pepper
- 1tablespoon Cornstarch
- 2tablespoons Water (for slurry)
- 2tablespoons Water (for sauce)
Nutrition (per serving)348kcal
- Protein12.5g
- Carbs22.8g
- Fat23.4g
Fiber 4.2 gSodium 742 mg
02Steps
- Bring a pot of water to a boil. Add Gai Lan and blanch for 1-2 minutes until vibrant green. Drain immediately and set aside.
- Heat Vegetable Oil in a wok or large frying pan over medium-high heat. Add minced Garlic and sliced Ginger, stir-fry until fragrant.
- Add sliced King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
- Stir in Vegetarian XO Sauce, Light Soy Sauce, Sugar, and White Pepper. Add Water (for sauce) and bring to a simmer.
- Add blanched Gai Lan and roasted Cashew Nuts to the wok. Toss everything together to coat evenly with the sauce.
- Pour in the Cornstarch Slurry (made from Cornstarch and Water (for slurry)) and stir quickly until the sauce thickens to your desired consistency.
- Transfer the stir-fry to a serving dish. Serve hot, ideally with steamed jasmine rice.
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