Stir-fried Mixed Vegetables with Cashews 腰果炒雜菜

A vibrant medley of fresh vegetables stir-fried to perfection with crunchy cashews in a light, savory sauce. This wholesome dish offers a delightful texture contrast and rich flavors.

Nutrition (per serving)

Ingredients

• 200g broccoli florets
• 1 unit carrot, sliced
• 1 unit red bell pepper, sliced
• 100g snow peas
• 50g shiitake mushrooms, sliced
• 50g roasted cashews
• 2 cloves garlic, minced
• 1tsp ginger, minced
• 2tbsp vegetable oil
• 2tbsp light soy sauce
• 1tbsp vegetarian oyster sauce
• 1tsp sesame oil
• 1tbsp cornstarch
• 60ml water
• 1tsp sugar
• 0 pinch white pepper

Steps

1. Bring a pot of water to a boil. Blanch the broccoli florets and snow peas for 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately and set aside.
2. In a small bowl, whisk together the light soy sauce, vegetarian oyster sauce, sesame oil, cornstarch, water, sugar, and white pepper until well combined. Set aside.
3. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
4. Add sliced carrots, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Add the blanched broccoli, snow peas, and roasted cashews to the wok. Give the prepared sauce a quick whisk again, then pour it over the vegetables. Stir-fry continuously for another 1-2 minutes until the sauce thickens and coats all the ingredients. Serve hot.

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