Cashew mushroom

⇐ Recipes from cookery books

See Cashew chicken as well, on which this recipe is based

Ingredients

200g mushrooms

2 Tbsp vegetable oil

50g raw cashew nuts

2 tsp rice wine (or dry sherry)

1 Tbsp light soy sauce

4 Tbsp vegetable stock

spring onions, chopped, for garnish

Method

1. Cut the mushrooms in halves or quarters depending on their size.
2. Heat one of the Tbsp oil in a hot wok and add the cashews. Stir fry until cashews take on a bit of colour, but don't burn. Take the cashews out of the oil with a slotted spoon, reserve, and clean the wok
3. Heat the other Tbsp of oil in the wok until moderately hot. Add the mushrooms and cook, stirring frequently till the mushrooms take on a bit of colour
4. Add the rice wine, soy sauce and stock. Cook for a few minutes while the sauce reduces and thickens a little. Add the cashews and cook another minute.
5. Serve garnished with chopped spring onions

based on Chinese Cookery Ken Hom

chinese