Garlic Vegetables With Cashewnuts

Ingredients list for Garlic Vegetables With Cashewnuts

• 10-12 cloves Garlic finely chopped
• 2-3 slices Bamboo shoots
• 3-4 Chinese black mushrooms
• 1 medium Carrot cut into 1 inch pieces
• 1 medium Green capsicum cut into 1 inch pieces
• 1/4 medium Broccoli separated into florets
• 8-10 Snow peas halved
• 1/2 cup Corn kernels boiled
• 12-16 Cashewnuts
• 2 tablespoons Cornflour/ corn starch
• 4 tablespoons Oil
• 1 Star anise
• 2 Spring onions with greens sliced
• 1/4 teaspoon MSG
• 1/4 teaspoon White pepper powder
• to taste Salt

Method

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.
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.
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.
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.

Nutrition Info