Chinese Cashew Veggies

Chinese Cashew Veggies

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Cashewnuts add a wonderful flavour and texture to this Chinese delicacy

Ingredients

Cashewnuts, boiled and roasted 1 cup
Medium cauliflower, separated into medium sized florets 1
Medium carrots, peeled and diced 2
Green peas 1 cup
Sesame (til) oil 2 tsps
Vegetable oil 2 tsps
Garlic, finely chopped 3
Ginger, finely sliced 1 inch
Salt to taste
Cornflour, mixed with 2 tbsps water (optional) ¼ tsp
Sauce
Soy sauce 1 tbsp
Tomato sauce 2 tbsps
Red chilli sauce 1 tbsp
Sugar 1 tbsp

Methods

To make the sauce, take soy sauce, tomato sauce, red chilli sauce and sugar in a bowl and mix till the sugar is completely dissolved.
Heat sesame oil and vegetable oil in a non-stick wok, add garlic and ginger saute on high heat.
Reduce heat, add cauliflower, carrots, green peas and salt. Add the sauce, mix well and cook till the vegetables soften a bit.
Add 4 tbsps water, cover and cook on low heat for 2-3 minutes. Add cornflour slurry and mix well. (If the mixture is thick enough there is no need to add cornflour slurry.)
Add cashewnuts and cook for 1-2 minutes.
Transfer into a serving bowl and serve hot.

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