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Chinese Vegetables with Cashew Nuts







Any vegetable is good, but I used a few dried shitake mushrooms (2 or 3 per person), bok choy, and carrots. Soak the mushrooms, cut the bok choy in big chunks, and the carrots into fat strips. In a pan or wok heat 1 tbsp of vegetable oil with 1 tsp of sesame oil. Add the mushrooms (keep the water aside for later), sizzle for a few minutes, then add the carrots, and after 2 minutes the bok choy (first the white stalks, then the green leaves). Add the cashews (about 2-3- tbsp) and stir. Mix the mushroom's soaking water with 2 tbsp of soy sauce (gluten free soy sauce if following a gluten free diet), 1 tsp of corn flour and half tsp of grated ginger. Add to the vegetables and stir until the sauce thickens. Serve immediately with rice or noodles.

Photos and Recipes by Alessandra Zecchini ©

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Comments

  1. Food Glorious Food!June 8, 2011 at 7:11 PM

    Cashews always great with Asian stir fry... I love it!

    ReplyDelete
  2. Priya SureshJune 8, 2011 at 9:49 PM

    Wonderful veggies,looks rich and super inviting with those nuts..

    ReplyDelete
  3. RachanaJune 9, 2011 at 9:13 AM

    A delicious stir-fry. Loved the addition of the nuts.

    ReplyDelete
  4. ZoeJune 9, 2011 at 11:38 AM

    So simple and so good!

    ReplyDelete
  5. LaxmipriyaJune 9, 2011 at 7:34 PM

    Nice and Simple Recipe. I love chinese foods. Happy to follow you.

    ReplyDelete
  6. AnonymousJanuary 24, 2014 at 7:14 PM

    Thanks for sharing this very delicious recipe. I really want to know on how to cook this so that I can have my own recipe that I can cook any where. I will also try to add a recipe for stir fry sauce. I hope that it will work.

    ReplyDelete

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