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Mixed Vegetables with Cashews

Mixed Vegetables with Cashews
Yields
8 servings

Recipe courtesy of K.P. Lee, Executive Chef and Owner of Thai.Yield is 8 servings.

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ingredients

½
cup vegetable oil
1
red pepper, cubed
1
green pepper, cubed
2
baby bok choy, sliced
1
tofu, square, cubed
8
button mushroom, stems removed
20
snow peas
4
cup broccoli, florets
4
cup cauliflower, florets
1
cup baby corn
1
cup nuts, cashew
1 ½
Tbsp chopped garlic
½
cup water
1 ½
cup coconut milk
1
tsp sugar
3
Tbsp soy sauce
3
Tbsp fish sauce
2 ½
Tbsp oyster sauce
1
tsp ground black pepper
½
Tbsp cornstarch
½
Tbsp water
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directions

Step 1

In a large saute pan or wok, heat the vegetable oil on high heat until smoking.

Step 2

Add the peppers, bok choy, tofu, mushrooms, snow peas, broccoli, cauliflower, baby corn, cashew nuts and garlic.

Step 3

Cook, stirring, for 1 to 2 minutes.

Step 4

Add 1/2 cup water, the coconut milk, sugar, soy sauce, fish sauce, oyster sauce and black pepper.

Step 5

Simmer 1 to 2 minutes longer or until liquid is reduced to a syrupy consistency.

Step 6

Combine the 1/2 tbsp. cornstarch with the 1/2 tbsp. water and add to the vegetables.

Step 7

Bring to a boil to thicken. Serve.

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