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Thursday, March 7, 2013,10:14 PM
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- Cashew Nuts Stir-Braised with Mixed Vegetables
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CASHEW NUTS STIR-BRAISED WITH MIXED VEGETABLES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the cauliflower into small florettes. Cut the carrots into very thin diagonal slices. Cut the celery sticks into ¾ -inch (2 cm) squares. Thinly slice the onion.
- Put the arrowroot in a bowl. Gradually mix in the wine or sherry, stock and tamari or shoyu sauce.
- Heat the oil in a wok or large frying pan over high heat. Put in the cauliflower, carrots, celery, onion and garlic, and stir-fry 2 minutes. Put in the cashew nuts, and stir-fry 1 minute more. Add the ginger.
- Lower the heat to medium. Stir the arrowroot mixture, and pour it into the pan. Stir until it comes to a boil.
- Cover the pan and cook, still over moderate heat for 10 minutes.
INGREDIENTS
- ½ medium-sized cauliflower
- 125 grams carrots
- 4 celery sticks
- 1 large onion
- 1 tablespoon arrowroot
- 4 tablespoons Chinese rice wine or dry sherry
- 300 ml vegetable stock
- 1 tablespoon tamari or shoyu sauce
- 3 tablespoons Cooking oil
- 1 garlic clove, finely chopped
- 150 grams cashew nuts or cashew nut pieces
- 25 grams fresh ginger root, peeled and grated
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