Dry Roasting


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About
In this process there is no need for oil, salt, or anything else in the wok.

To dry-roast cashews or peanuts, heat the wok over high heat for 30 to 45 seconds. Add the nuts and lower the heat to very low. Spread the nuts in a single layer and use the spatula to move them about and turn them over to avoid burning on one side and leaving the other side uncooked. This process takes about 12 to 15 minutes, or until the nuts turn brown. Turn off the heat, remove the nuts from the wok, and allow to cool.