Stir-fried King Oyster Mushrooms with Gai Lan and Cashew Nuts in Vegetarian XO Sauce

Name: Stir-fried King Oyster Mushrooms with Gai Lan and Cashew Nuts in Vegetarian XO Sauce
Cook time: 20 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong20 minVegetarian

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Servings

Ingredients

Proteins

300 g King Oyster Mushrooms, sliced

Aromatics

3 cloves Garlic, minced
10 g Ginger, sliced
0.25 teaspoon White Pepper

Sauces & Seasonings

3 tablespoons Vegetarian XO Sauce
2 tablespoons Vegetable Oil
1 tablespoon Light Soy Sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
2 tablespoons Water (for sauce)

Vegetables

250 g Gai Lan (Chinese Broccoli), trimmed and cut into bite-sized pieces

Other

50 g Roasted Cashew Nuts
2 tablespoons Water (for slurry)

Instructions

1
Bring a pot of water to a boil. Add Gai Lan and blanch for 1-2 minutes until vibrant green. Drain immediately and set aside.
2
Heat Vegetable Oil in a wok or large frying pan over medium-high heat. Add minced Garlic and sliced Ginger, stir-fry until fragrant.
3
Add sliced King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
4
Stir in Vegetarian XO Sauce, Light Soy Sauce, Sugar, and White Pepper. Add Water (for sauce) and bring to a simmer.
5
Add blanched Gai Lan and roasted Cashew Nuts to the wok. Toss everything together to coat evenly with the sauce.
6
Pour in the Cornstarch Slurry (made from Cornstarch and Water (for slurry)) and stir quickly until the sauce thickens to your desired consistency.
7
Transfer the stir-fry to a serving dish. Serve hot, ideally with steamed jasmine rice.

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