Stir-fried Vegetarian 'Chicken' with Broccoli and Cashew Nuts 腰果西蘭花素雞丁

A flavorful and wholesome Cantonese stir-fry featuring tender vegetarian 'chicken' pieces, crisp broccoli, vibrant bell peppers, and crunchy cashew nuts, all coated in a savory hoisin-based sauce. Perfect as a satisfying main course.

Nutrition (per serving)

Ingredients

• 200g vegetarian 'chicken' pieces
• 1 head broccoli, cut into florets
• 1 carrot, sliced thinly
• 1 red bell pepper, cut into chunks
• 50g roasted cashew nuts
• 2 cloves garlic, minced
• 10g ginger, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 50ml water (for sauce)
• 2 tablespoons cooking oil
• 1 teaspoon sesame oil

Steps

1. Blanch the broccoli florets and carrot slices in boiling water until tender-crisp. Drain and set aside.
2. In a small bowl, combine hoisin sauce, light soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water to make the sauce mixture.
3. Heat cooking oil in a wok over high heat. Add minced garlic and ginger, and stir-fry until fragrant.
4. Add vegetarian 'chicken' pieces and stir-fry for 2-3 minutes until lightly browned.
5. Add red bell pepper chunks, blanched broccoli, and carrot slices to the wok. Stir-fry for another 1-2 minutes.
6. Pour in the prepared sauce mixture and stir continuously until the sauce thickens and coats all ingredients.
7. Stir in roasted cashew nuts and sesame oil. Toss well to combine.
8. Serve immediately with steamed white rice.

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