Stir-fried Broccoli with Vegetarian "Shrimp" and Cashew Nuts 西蘭花素蝦腰果小炒

A vibrant and flavorful Cantonese stir-fry featuring crisp broccoli, succulent vegetarian "shrimp" and crunchy cashew nuts, all tossed in a savory vegetarian oyster sauce.

Nutrition (per serving)

Ingredients

• 300gram Broccoli florets
• 200gram Vegetarian 'shrimp' (konjac or soy-based)
• 50gram Roasted cashew nuts
• 2clove Minced garlic
• 3slice Sliced ginger
• 1stalk Chopped scallions
• 2tablespoon Vegetable oil
• 2tablespoon Vegetarian oyster sauce
• 1tablespoon Light soy sauce
• 1teaspoon Sugar
• 0.25teaspoon White pepper
• 1tablespoon Cornstarch
• 2tablespoon Water (for slurry)
• 0.5teaspoon Sesame oil

Steps

1. Blanch broccoli florets in boiling water until tender-crisp. Drain and set aside.
2. In a small bowl, combine vegetarian oyster sauce, light soy sauce, sugar, and white pepper to make the sauce mixture.
3. Prepare the cornstarch slurry by mixing cornstarch and water.
4. Heat vegetable oil in a wok over high heat. Add minced garlic and ginger slices, stir-fry until fragrant.
5. Add vegetarian "shrimp" to the wok and stir-fry for 1-2 minutes until heated through.
6. Add blanched broccoli and roasted cashew nuts to the wok. Stir-fry briefly.
7. Pour in the prepared sauce mixture and toss everything to coat evenly.
8. Stir in the cornstarch slurry and cook until the sauce thickens.
9. Drizzle with sesame oil and sprinkle with chopped scallions before serving.

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