Stir-fried King Oyster Mushrooms with Gai Lan and Cashew Nuts in Vegetarian XO Sauce XO醬素炒杏鮑菇芥蘭腰果

A vibrant and savory Cantonese stir-fry featuring tender king oyster mushrooms, crisp gai lan, crunchy cashew nuts, all tossed in a rich, aromatic vegetarian XO sauce. Perfect as a flavorful main dish.

Nutrition (per serving)

Ingredients

• 300g King Oyster Mushrooms
• 250g Gai Lan (Chinese Broccoli)
• 50g Cashew Nuts
• 3cloves Garlic
• 10g Ginger
• 3tablespoons Vegetarian XO Sauce
• 2tablespoons Vegetable Oil
• 1tablespoon Light Soy Sauce
• 1teaspoon Sugar
• 0.25teaspoon White Pepper
• 1tablespoon Cornstarch
• 2tablespoons Water (for slurry)
• 2tablespoons Water (for sauce)

Steps

1. Bring a pot of water to a boil. Add Gai Lan and blanch for 1-2 minutes until vibrant green. Drain immediately and set aside.
2. Heat Vegetable Oil in a wok or large frying pan over medium-high heat. Add minced Garlic and sliced Ginger, stir-fry until fragrant.
3. Add sliced King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
4. Stir in Vegetarian XO Sauce, Light Soy Sauce, Sugar, and White Pepper. Add Water (for sauce) and bring to a simmer.
5. Add blanched Gai Lan and roasted Cashew Nuts to the wok. Toss everything together to coat evenly with the sauce.
6. Pour in the Cornstarch Slurry (made from Cornstarch and Water (for slurry)) and stir quickly until the sauce thickens to your desired consistency.
7. Transfer the stir-fry to a serving dish. Serve hot, ideally with steamed jasmine rice.

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