Stir-fried King Oyster Mushrooms with Asparagus and Cashew Nuts 醬皇蘆筍腰果炒杏鮑菇

A vibrant and savory Cantonese vegetarian stir-fry featuring tender king oyster mushrooms, crisp asparagus, and crunchy cashew nuts, all coated in a rich vegetarian oyster sauce.

Nutrition (per serving)

Ingredients

• 300g King Oyster Mushrooms (sliced)
• 200g Asparagus (trimmed, cut into 2-inch pieces)
• 50g Carrots (julienned)
• 50g Roasted Cashew Nuts
• 3cloves Garlic (minced)
• 10g Ginger (sliced)
• 2tbsp Vegetable Oil
• 2tbsp Vegetarian Oyster Sauce
• 1tbsp Light Soy Sauce
• 1tsp Sugar
• 0.25tsp White Pepper Powder
• 1tsp Cornstarch
• 3tbsp Water

Steps

1. Prepare the sauce. In a small bowl, combine Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, White Pepper Powder, Cornstarch, and Water. Mix well and set aside.
2. Heat Vegetable Oil in a wok over medium-high heat. Add Minced Garlic and Sliced Ginger. Stir-fry until fragrant.
3. Add sliced King Oyster Mushrooms and julienned Carrots to the wok. Stir-fry for 3-4 minutes until mushrooms start to soften.
4. Add Asparagus to the wok. Continue to stir-fry for another 2-3 minutes until asparagus is crisp-tender.
5. Pour the prepared sauce mixture into the wok. Stir quickly to coat all ingredients and allow the sauce to thicken.
6. Stir in Roasted Cashew Nuts just before serving. Toss gently to combine. Serve immediately with rice.

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