Chili Mushrooms with Cashew Nuts

Name: Chili Mushrooms with Cashew Nuts
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon sugar; 1 teaspoon sesame seeds; 1 tablespoon dark soy sauce; 1 tablespoon Chinese black vinegar or balsamic vinegar; 12 oz/350 g oyster or Chinese mushrooms, chopped into bite-size pieces; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 2 tablespoons chili sauce; ½ teaspoon Chinese five-spice powder; ½ cup chicken or strong vegetable stock; 1 teaspoon sesame oil; 2 tablespoons cashew nuts, fried gently for about 1 minute; 2 dried chiles, crumbled; 2 teaspoons oyster sauce; ½ inch/1 cm piece of fresh gingerroot, peeled and finely sliced; vegetable oil, for frying; 2 scallions, cut into 1 inch/ 2.5 cm lengths; 2 teaspoons cornstarch; 4 garlic cloves, peeled and finely sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Do take the trouble to find the right mushrooms for this dish. White mushrooms do not have the necessary flavor. It may look like a complicated recipe, but it is really worth the trouble for that authentic Chinese taste.

Ingredients

12 oz/350 g oyster or Chinese mushrooms, chopped into bite-size pieces
1 inch/

Asia
Main course

Method

Put the grated ginger in a small pan, then cover with water and boil for about 1 minute. Strain and keep the water, discarding the ginger.

Blanch the mushrooms in the ginger water for about 1 minute, then drain well. Cook the mushrooms in hot vegetable oil for about 1 minute to seal, then drain and set aside.

Put all the sauce ingredients into a small bowl, then mix together and