• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. Leave 1 tablespoon oil in the wok; lightly brown garlic and ginger. Add carrot and fry well.
  3. Put in celery and cloud ear fungus. Toss to combine well.
  4. Pour in sauce ingredients and add mushrooms. When mixture boils, thicken with cornflour mixture.
  5. Sprinkle in cashew nuts, spring onion and chilli. Fry briskly over high heat to combine.
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