Vegetable Kung Pao
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Ingredients
- 8 – 10 button mushroomssliced
- 1 carrotlarge diced
- 1 Red cabbagesmall diced
- 4 1/2 spring onions” , white bulbs and green tops cut separately into pieces
- 1/ bell pepperredyellow , chopped
- 3Tablespoons soy sauce
- 1Tablespoons sherry
- 2teaspoons cornstarch
- 2teaspoons sugar
- 2Tablespoons white-wine vinegar
- 2teaspoons sesame oilAsian
- 1/3cup water
- 2Tablespoons cooking oil
- 3/4cup cashews
- 1/4teaspoon red pepperdried flakes
- 3 – 4cloves garlic, sliced
Instructions
- In a small bowl, combine the sugar, vinegar, sesame oil, water, soy sauce, sherry and cornstarch.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
- Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan.
- Heat the remaining 1 tablespoon oil. Add the garlic & chili flakes. Stir for 2 minutes till fragrant & light pink.
- Add the white part of the spring onions, carrot & cabbage and cook, stirring, for 1-2 minutes.
- Add the bell pepper and mushroom and cook for a 1-2 minutes more.
- Add the soy sauce mixture and the onion greens and simmer for 1-2 minutes Stir in the cashews.
- Serve hot over steamed rice.
Recipe Notes
