Chinese Cashew Veggies

About Chinese Cashew Veggies

Ingredients

• Cashewnuts, boiled and roasted 1 cup
• Medium cauliflower, separated into medium sized florets 1
• Medium carrots, peeled and diced 2
• Green peas 1 cup
• Sesame (til) oil 2 tsps
• Vegetable oil 2 tsps
• Garlic, finely chopped 3
• Ginger, finely sliced 1 inch
• Salt to taste
• Cornflour, mixed with 2 tbsps water (optional) ¼ tsp
• Sauce
• Soy sauce 1 tbsp
• Tomato sauce 2 tbsps
• Red chilli sauce 1 tbsp
• Sugar 1 tbsp

How to Make Chinese Cashew Veggies (Stepwise Photos)

Method

1. To make the sauce, take soy sauce, tomato sauce, red chilli sauce and sugar in a bowl and mix till the sugar is completely dissolved.
2. Heat sesame oil and vegetable oil in a non-stick wok, add garlic and ginger saute on high heat.
3. Reduce heat, add cauliflower, carrots, green peas and salt. Add the sauce, mix well and cook till the vegetables soften a bit.
4. Add 4 tbsps water, cover and cook on low heat for 2-3 minutes. Add cornflour slurry and mix well. (If the mixture is thick enough there is no need to add cornflour slurry.)
5. Add cashewnuts and cook for 1-2 minutes.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps