Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes

No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.

This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.

While you can try to replicate this method at home, it’s not always practical. My kitchen is small, keeping the flame high can be tricky, and my tossing skills aren’t exactly chef-level. So, I’ve discovered an alternative: simmering the vegetables to your preferred texture before giving them a quick stir-fry. Shall we dive into the recipe? I’ll also share a variant with different ingredients. Don't you agree that Chinese-style stir-fried veggies are a mouthwatering delight? Enjoy them on their own or with a plate of rice (INDIAN VEGGIES STIR FRY).

Chili Cashew Stir-Fried Veggies

Ingredients

Lotus root, peeled and sliced

Snow peas, strings removed

Carrot, peeled and sliced

(Simmer or steam these veggies to your preferred texture)

Dried chillies

Ginger, sliced

Cashew nuts

Sesame oil

Cooking oil

Salt

 

Method

Heat cooking oil in a large pan or wok over medium heat.

Add cashew nuts and fry until golden and crunchy.

Add dried chillies and sliced ginger, stir-frying for about a minute until fragrant.

Add the lotus root, snow peas, and carrot. Season with salt.

Stir-fry until vegetables are cooked to the desired texture.

Drizzle sesame oil over the stir-fry, and stir to combine.

Dish out and serve.

Crunchy Chinese-Style Cashew Veggie Stir-Fry

Ingredients (as needed)

Snow beans

Lotus root

Carrot

Baby corn

(Simmer or steam these veggies)

Fucuk/tofu sheets - soak in water to soften

 

For frying

Dried red chillies

Cashew nuts

Garlic

Ginger

Oil

Salt

Method

Fry cashew nuts in oil until golden.

Add dried chilies, garlic, and ginger. Stir.

Add vegetables and salt.

Stir-fry over high heat and dish out.