Recipe Ingredient
- 4 pieces cloud ear fungus, soaked and cut into strips
- 50g carrot, sliced
- 1 stick celery, cut into 0.5cm slices diagonally
- 4 fresh shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 4 slices ginger
- 1 red chilli, seeded and sliced
- 1 stalk spring onion, cut into 2cm lengths
- 50g cashew nuts
- 1 cup cooking oil
- Sauce ingredients:
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp Shao Hsing Hua Tiau wine
- 14 tsp sugar
- 1/4 tsp pepper
- 1 tbsp sesame oil
- 100ml fresh chicken stock
- Thickening:
- 1 tsp cornflour mixed with 1 tbsp water
Instructions
- Put oil into a wok and add cashew nuts. Heat up the oil and deep-fry cashew nuts until lightly golden brown. Dish out and drain on kitchen paper towels.
- Leave 1 tablespoon oil in the wok; lightly brown garlic and ginger. Add carrot and fry well.
- Put in celery and cloud ear fungus. Toss to combine well.
- Pour in sauce ingredients and add mushrooms. When mixture boils, thicken with cornflour mixture.
- Sprinkle in cashew nuts, spring onion and chilli. Fry briskly over high heat to combine.
