KCB 5.22: Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce
Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce
This is a delicious tasty melange of vegetables and cashew nuts. All special ingredients are available at Chinese grocers. Shop-bought salty black bean sauce however is not a reliable item for strict vegetarians since it sometimes contains other ingredients not listed on the label. Better to use home-made Cantonese Black Bean Sauce. Serve with Boiled Rice or as part of a multi-course Chinese dinner.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 1/2 cup (125 ml) cashew nuts
• warm water for soaking
• oil for deep-frying
• 450 g (1 pound) firm tofu cut into 1 1/4 cm (1/2-inch) cubes
• 2 small eggplants cut into 2 1/2 cm (1-inch) cubes
• 1/2 large carrot, thinly sliced
• 1 teaspoon (5 ml) thick soy sauce
• 1 teaspoon (5 ml) sugar
• 2 tablespoons (40 ml) Cantonese Black Bean Sauce
• 1 teaspoon (5 ml) cornflour blended with 2 teaspoons (10 ml) cold water to form a paste
• 2 medium green peppers and 1 medium red pepper cut into 1 1/2 cm (3/4-inch) chunks
• 2 medium cucumbers, unpeeled, cut into 1 1/2 cm (3/4-inch) cubes
• 10 water chestnuts, slit through the centre
• 2 tablespoon (40 ml) Chinese Vegetable Stock or water
• 1/2 teaspoon (2 ml) Chinese sesame oil
• warm water for soaking
• oil for deep-frying
• 450 g (1 pound) firm tofu cut into 1 1/4 cm (1/2-inch) cubes
• 2 small eggplants cut into 2 1/2 cm (1-inch) cubes
• 1/2 large carrot, thinly sliced
• 1 teaspoon (5 ml) thick soy sauce
• 1 teaspoon (5 ml) sugar
• 2 tablespoons (40 ml) Cantonese Black Bean Sauce
• 1 teaspoon (5 ml) cornflour blended with 2 teaspoons (10 ml) cold water to form a paste
• 2 medium green peppers and 1 medium red pepper cut into 1 1/2 cm (3/4-inch) chunks
• 2 medium cucumbers, unpeeled, cut into 1 1/2 cm (3/4-inch) cubes
• 10 water chestnuts, slit through the centre
• 2 tablespoon (40 ml) Chinese Vegetable Stock or water
• 1/2 teaspoon (2 ml) Chinese sesame oil
1. Soak the cashews in warm water for 10 minutes. Drain and pat them dry
2. Heat the oil in a wok or pan until hot 185°C/365°F. Deep-fry the cashews until golden brown. Remove, drain, and set them aside. Deep-fry the tofu cubes in batches until golden. Deep-fry the eggplant pieces in batches until dark golden brown. Remove, drain, and set them aside.
3. Meanwhile, bring water to the boil in a small sauce pan. Add the carrots and boil until just tender. Remove, rinse under cold water, and drain.
4. Heat 1 tablespoon (20 ml) deep-frying oil in a wok over high heat. When the oil is hot, add the chopped red and green peppers and stir-fry briskly until crisp-tender (about 1-2 minutes). Remove and set them aside.
5. Heat another 1 tablespoon (20 ml) frying oil in the wok over high heat. When hot, add the cucumbers, carrots, and water chestnuts and stir-fry briskly for 1 minute. Add the peppers, tofu, eggplants, water or stock, sesame oil, soy sauce, sugar, and black-bean sauce. Stir the corn flour paste into the vegetable mixture, add the cashew nuts, stir for another 30 seconds and serve hot.
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