« Chao cai » Stir-fried vegetables and cashew nuts
Preparation: 25 minutes
Cooking: 20 minutes
Can be modified to accommodate vegetarian diet (without shrimps)
Ingredients for 4 servings:
16 to 20 shrimps cleaned & peeled
2 handful of cashew nuts roasted or not.
2 handful of green beans
1/2 of a carrot
1/2 of a broccoli
1/2 of an onion
1 green pepper
1/4 of a small butternut squash
4 to 5 garlic cloves
A small piece of fresh ginger or a tea spoon of dried ginger
1 table spoon of brown sugar
1/2 tea spoon of Chinese five spice
2 table spoon of olive oil or vegetable oil
2 table spoons of soy sauce
1/3 cup of water
1/2 table spoon of all purpose flour
4 servings of rice
Place the cashews in a small bowl and fill up with water. Let the cashew soak for 20 minutes.
Clean and cut the green beans in 2 to for pieces each. Cut the carrots, butternut squash, onion and green pepper into 1 inch pieces. Cut the broccoli in small pieces. Chop the garlic and the ginger.
Cut the shrimps in the middle length wise this will accelerate the cooking time. you can leave the heads or not it’s up to you. Personally I leave them, they add flavor to this dish.
Wash and cook the rice as you use to do. In water or steamed.
Drain the cashews and reserve the cashew water for later.
While the rice is cooking, in a wok or large skillet heat 1 tablespoon of the vegetable oil over medium heat. Add the cashew and fry until golden brown. Remove the cashew and set aside.
Add the carrots, onions and green beans to the skillet. Let cook covered for about 2 minutes then add squash, about three table spoon of water and cover for 3 more minutes.
Mix the flour with the rest of the water and set aside.
Heat 1 table spoon of olive oil add the garlic and the ginger and cook until fragrant about 20 seconds.
Then add the shrimps and cook for about 20 seconds stirring to cook both sides when then just turned pink add the five spices cook for 10 seconds then the cashews, the soy sauce, the brown sugar, the cashew water and the water flour mixture. Let the sauce thicken about 1 minute.
Pour the shrimps mixture on the top of the vegetables.
Serve with rice.