stir-fried cabbage stalks with cashew and mushroom
Summer stir-fried food is refreshing and delicious. The kale stems are treated with some colors to make the whole dish look more vivid and lovely.
Recipe Recommendations
- cashew 50 grams
- Fresh mushrooms 100 grams
- green onions 1 segment
- chili of 2
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
Steps for stir-fried cabbage stalks with cashew and mushroom
1
Materials are ready.
2
Wash the kale stems, mushrooms, and peppers, cut the mushrooms into slices, cut the peppers into circles and place them in the middle of the kale stems, then cut the ends of the kale stems with a cross knife, and cut the green onions into shredded pieces for later use.
3
After washing the cashew nuts, use kitchen paper to drain off the water until use. 
4
Add the oil in the pan, pour in the cashew nuts, saute the cashew nuts over slow heat until fragrant, drain the oil and set aside.
5
After boiling water in another pot, drop a few drops of sesame oil and sprinkle with 1 teaspoon of oil, add the cabbage stalks and blanch for one minute. After cooling, drain the water.
6
Add the oil in another pot and bring to a boil, saute the green onions until fragrant, add the mushrooms and stir fry for a while.
7
Then add the kale stalks and stir fry.
8
Sprinkle in salt, sugar, and chicken essence, then pour in water starch, stir fry well.stir-fried cabbage stalks with cashew and mushroom Make Tips
[Tips for frying cashew nuts] First, wash the cashew nuts with clean water, use kitchen paper to absorb the water, and then stir-fry the cashew nuts with slow heat, so that the color of the fried cashew nuts will not be easily browned and will taste more crispy.