Ingredients: 400g frozen mixed vegetables, 250g cashew nut, 150g vegetarian pork or dried bean curd
Seasonings: 1 tbsp. black bean soy sauce, 1 tsp. sugar, 1 tsp. light soy sauce, a pinch of sea salt
- Scald mixed vegetables and drain. Dice vegetarian pork into cubes.
- Bring some water with 1 tsp. rock sugar to the boil. Add cashew nuts and cook for 5 minutes. Drain. Prepare a half pot of oil with medium heat. Deep fry cashew nuts until browned. Drain and set aside.
- Heat wok with oil, put in mixed vegetables and vegetarian pork. Stir-fry well with medium heat. Add seasonings and cook for about 3 minutes. Sprinkle with cashew nuts and serve.
- To retain the crispy texture, do not fry cashew nuts with mixed vegetables.