Stir-fried King Oyster Mushrooms and Broccoli with Cashew Nuts 腰果西蘭花炒杏鮑菇

A delightful and healthy Cantonese stir-fry featuring savory king oyster mushrooms, crisp broccoli florets, and crunchy cashew nuts, all coated in a rich vegetarian oyster sauce. This dish offers a satisfying blend of textures and umami flavors, perfect as a main or side.

Nutrition (per serving)

Ingredients

• 300g King Oyster Mushrooms, sliced into 0.5cm thick rounds
• 300g Broccoli, cut into florets
• 50g Raw Cashew Nuts
• 3 cloves Garlic, minced
• 15g Ginger, thinly sliced
• 3 tablespoons Vegetarian Oyster Sauce
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Cornstarch
• 100ml Water (for sauce)
• 2 tablespoons Water (for mushroom marinade)
• 3 tablespoons Vegetable Oil
• 1 teaspoon Sugar
• 0.5 teaspoon Salt (for blanching broccoli)
• Pinch of Salt (for seasoning)

Steps

1. In a small bowl, whisk together the Vegetarian Oyster Sauce, Light Soy Sauce, Sesame Oil, Cornstarch, Sugar, and Water (for sauce) until well combined. Set aside.
2. In another bowl, marinate the King Oyster Mushrooms with a pinch of Salt (for seasoning), and Water (for mushroom marinade). Mix well and set aside for 10 minutes.
3. Bring a pot of water to a boil. Add 0.5 teaspoon Salt (for blanching broccoli) and blanch the Broccoli florets for 1-2 minutes until vibrant green and crisp-tender. Drain and set aside.
4. Heat 1 tablespoon Vegetable Oil in a wok or large frying pan over medium heat. Add Raw Cashew Nuts and toast them until golden brown. Remove and set aside.
5. Add the remaining Vegetable Oil to the wok. Sauté the minced Garlic and sliced Ginger until fragrant, about 30 seconds.
6. Add the marinated King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
7. Stir in the blanched Broccoli florets and pour in the prepared sauce mixture. Stir-fry for another 1-2 minutes until the sauce thickens and coats all ingredients evenly.
8. Remove from heat. Stir in the toasted Raw Cashew Nuts. Serve immediately with steamed rice.

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