Fried Assorted Vegetables with Cashew Nuts

Tested Recipe with Slight Adjustment Adapted from Authentic Recipes from Province of Fu Zhou




80g lean meat (sliced)

5 pieces crab sticks (slice into half diagonally)

1 tbsp chopped garlic

50g cashew nuts

¼ cup cooking oil


200g broccoli (cut into small florets)

200g cauliflower (cut into small florets)

50g carrot (cut into flower design)

6 baby sweet corns (slice into half diagonally)

1 can button mushroom (quartered)

8g cloud ear fungus (soaked and remove the hard stems)

Seasonings: (mixed well)

½ tsp salt

1 tsp extra virgin sesame oil

1/8 tsp ground white pepper

1 tbsp vegetarian oyster sauce

1 tbsp Chinese cooking wine

¼ cup water


1 tsp corn starch mixed with 1 tbsp water

Preparation Instructions:

  1. Bring some water to a boil. Blanch the ingredients B separately. Remove and drained.
  2. Heat up a wok with ¼ cup of cooking oil. Saute the cashew nuts on low heat until golden brown. Remove and drained on paper towel to absorb excessive oil.
  3. Leave 2 tbsp of cooking oil in the wok. Saute the chopped garlic until fragrant.
  4. Add in sliced pork and stir-fry until cooked.
  5. Add in crab sticks and stir-fry until well mixed.
  6. Add in blanched ingredients B, seasonings and bring to a boil. Thicken with corn starch solution.
  7. Dish out and sprinkle cashew nuts on top. Serve.


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