Cashew Nuts Recipe
House sauce with zucchini, celery, carrots, onions, water chestnuts, cashew nuts and bell peppers.
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Ingredients
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Vegetables & Aromatics
Cashews & Sauce
Method
Prep
Wash and dry the zucchini, celery, carrots, bell pepper and green onions. Trim ends as needed.
Cut the zucchini into 1/2-inch half-moons (about 1 cup). Slice celery on the diagonal into 1/4-inch pieces (about 3/4 cup). Peel and julienne or small-dice carrots to measure 3/4 cup. Dice the yellow onion to 1/2 cup. Seed and cut the bell pepper into 1/2-inch pieces to measure 3/4 cup. Drain and slice water chestnuts if whole to measure 1/2 cup.
Mince 2 cloves garlic and 1 teaspoon fresh ginger. Slice green onions thinly for garnish if using.
If using raw cashews and you prefer them toasted, spread 1 cup cashews on a baking sheet and toast in a preheated 350°F (175°C) oven for 6–8 minutes until fragrant and lightly golden; alternatively toast in a dry skillet over medium heat for 4–6 minutes, stirring, then remove to cool.
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp brown sugar, 1 tsp cornstarch, 1/4 cup water, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp red pepper flakes (optional) until smooth. Set sauce aside.
Cooking & Assembly
Heat pan and cook aromatics
Heat a large skillet or wok over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat. Add the minced garlic and ginger and cook, stirring constantly, for 20–30 seconds until fragrant but not browned.
Sauté vegetables
Add the diced onion, carrots and celery to the pan first. Stir-fry for 2–3 minutes until they begin to soften. Add the bell pepper and zucchini and continue stir-frying 2–3 more minutes until vegetables are crisp-tender. Add the water chestnuts and toss to combine, cooking 30–60 seconds to heat through.
Add cashews and sauce
Push the vegetables to the side of the pan, add the toasted cashews and pour the prepared sauce over everything. Stir continuously so the cornstarch in the sauce thickens and coats the vegetables and cashews evenly, about 1–2 minutes. If the sauce thickens too quickly, splash an extra tablespoon of water and stir.
Finish and adjust seasoning
Taste and adjust seasoning as needed: add a pinch more salt or 1 tsp soy sauce for saltiness, or a pinch of sugar for balance. Drizzle the 1/2 tsp sesame oil over the dish and toss to combine. Remove from heat.
Garnish and serve
Transfer to a serving plate, sprinkle with sliced green onions. Serve hot as a side or over steamed rice or noodles if desired.
