Garlic Vegetables With Cashewnuts Recipe - Mixed vegetables with predominant garlic flavour

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Garlic, Bamboo shoots

Cuisine : Chinese

Course : Main Course_Veg

Garlic Vegetables With Cashewnuts

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Garlic Vegetables With Cashewnuts Recipe - how to make Garlic Vegetables With Cashewnuts

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Garlic finely chopped 10-12 cloves

  • Bamboo shoots 2-3 slices

  • Chinese black mushrooms 3-4

  • Carrot cut into 1 inch pieces1 medium

  • Green capsicum cut into 1 inch pieces 1 medium

  • Broccoli separated into florets 1/4 medium

  • Snow peas halved 8-10

  • Corn kernels boiled 1/2 cup

  • Cashewnuts 12-16

  • Cornflour/ corn starch 2 tablespoons

  • Oil 4 tablespoons

  • Star anise 1

  • Spring onions with greens sliced2

  • MSG 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Salt to taste

Method

Step 1

Broil or dry roast cashewnuts in a pan on medium heat for two to three minutes or until they turn a light brown in colour and crisp, tossing continuously. Soak bamboo shoot slices in two cups of hot water for ten to fifteen minutes.

Step 2

Drain well and cut into one inch pieces. Soak Chinese mushrooms in sufficient hot water for ten to fifteen minutes. Drain well and quarter. Reserve spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok, add star anise and garlic and stir fry for half a minute.

Step 3

Add spring onions, Chinese mushrooms and carrot and continue to stir fry for a couple of minutes more. Add bamboo shoots, capsicum and broccoli. Cook for a minute on high, stirring continuously. Stir in one and a half cups of water and bring to a boil.

Step 4

Reduce heat and add MSG, pepper powder, salt and mix well. Add snowpeas, corn kernels and cook on high heat, stirring continuously, for a minute more. Stir in the cornflour mixture and toasted cashewnuts. Cook for a minute or until the sauce thickens. Serve hot, garnished with the reserved spring onion greens.

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