Braised Vegetables with Cashews Recipes

Ingredients :

1 tbsp peanut oil

2 cloves garlic, crushed

2 tsp grated fresh ginger

300g choy sum, cut into 10 cm lengths

150g baby corn, sliced in half on the diagonal

185ml chicken or vegetable stock

200g canned, drained bamboo shoots

150g oyster mushrooms, sliced in half

2 tsp cornflour

2 tbsp oyster sauce

2 tsp sesame oil

90g bean sprouts

75g roasted unsalted cashews

1. Heat a wok over medium heat, add the oil and swirl to coat.
2. Add the garlic and ginger and stir fry for 1 minute.
3. Increase the heat to high, add the choy sum and baby corn and stir fry for another minute.
4. Add the chicken stock and cook for 3-4 minutes, or until the choy sum stems are just tender.
5. Add the bamboo shoots and mushrooms, and cook for 1 minute.
6. Place the cornflour and 1 tbsp water in a small bowl and mix together well.
7. Stir into the vegetables, along with the oyster sauce.
8. Cook for 1-2 minutes, or until the sauce is slightly thickened.
9. Stir in the sesame oil and bean sprouts and serve immediately on a bed of steamed rice sprinkled with the roasted cashews.

Ready to eat in 25 minutes

Serves 4 - 6

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