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Stir-Fried Cashew Nuts with Chicken Recipe | Cookventure
A classic Thai stir-fry with a perfect balance of sweet, savory, and nutty flavors. (Vegan option included).
Ingredients
Serves: 1
Calories: ~659 kcal (Chicken) / ~630 kcal (Vegan)
Ingredients
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60 g sliced chicken (or 80 g firm cubed tofu/plant-based chicken for Vegan)
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1 tbsp chopped garlic (or garlic oil for strict vegan)
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40 g onion
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40 g carrot
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1 baby corn
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40 g wood ear mushrooms
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60 g cashew nuts
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1 spring onion, cut into pieces
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1 tbsp cooking oil
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1 large dried red chili (optional)
Seasoning (Chicken Version)
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1/2 tsp sugar
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1 tbsp fish sauce
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1/2 tbsp oyster sauce
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1 tsp roasted chili paste in oil (chili jam)
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1/4 cup water or stock
Seasoning (Vegan Version)
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1/2 tsp sugar
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1 tbsp light soy sauce
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1/2 tbsp vegan mushroom sauce
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1 tsp vegan chili paste
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1/4 cup water or vegetable stock
Method
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Aromatics: Heat the cooking oil in a wok over low heat. Add the garlic and cashew nuts. Stir until the cashews turn golden brown.
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Cook protein: Add the chicken (or tofu) and stir-fry until fully cooked (or edges brown for tofu).
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Add vegetables: Pour in the water or stock, then increase the heat to medium. Add the carrot, baby corn, onion, and wood ear mushrooms.
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Season: Add sugar, roasted chili paste (or vegan paste), fish sauce (or soy sauce), and oyster sauce (or mushroom sauce). Stir well for about 2 minutes.
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Finish: Finally, add the spring onion and dried red chili. Turn the heat to high and stir-fry for another 15 seconds before serving.
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