In a small bowl, whisk together the Vegetarian Oyster Sauce, Light Soy Sauce, Sesame Oil, Cornstarch, Sugar, and Water (for sauce) until well combined. Set aside.
In another bowl, marinate the King Oyster Mushrooms with a pinch of Salt (for seasoning), and Water (for mushroom marinade). Mix well and set aside for 10 minutes.
Bring a pot of water to a boil. Add 0.5 teaspoon Salt (for blanching broccoli) and blanch the Broccoli florets for 1-2 minutes until vibrant green and crisp-tender. Drain and set aside.
Heat 1 tablespoon Vegetable Oil in a wok or large frying pan over medium heat. Add Raw Cashew Nuts and toast them until golden brown. Remove and set aside.
Add the remaining Vegetable Oil to the wok. Sauté the minced Garlic and sliced Ginger until fragrant, about 30 seconds.
Add the marinated King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
Stir in the blanched Broccoli florets and pour in the prepared sauce mixture. Stir-fry for another 1-2 minutes until the sauce thickens and coats all ingredients evenly.
Remove from heat. Stir in the toasted Raw Cashew Nuts. Serve immediately with steamed rice.
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