Cashew Stir-fried Mixed Vegetable Diced Meat Recipe

Material

Cut the lean meat into large cubes, about the size of a thumb.

Mix well with salt, sugar, MSG, etc.

Marinate for half an hour and set aside.

For the spices, chop the scallions into small pieces, using only the bulbs, and mince the garlic.

Cut the ginger into diamond-shaped slices

Cut bell peppers and carrots into diamond shapes, and dice water chestnuts and other ingredients into medium-sized pieces.

Put water in a pot, add a spoonful of salt, put cashews in cold water, and blanch them at high temperature to remove the urushiol toxins from the cashews.

Blanching cashews makes them crispier when deep-fried. Once the water turns slightly reddish, remove them and drain them in boiling water; do not rinse with cold water. Let them air dry naturally.

In a separate pot of boiling water, blanch carrots, diced green, red, and yellow bell peppers, then rinse them in cold water and drain.

In a separate pot, heat oil and add cashews. Fry the cashews in the oil to draw out the moisture from the blanched cashews. Start with high heat, and once you hear the popping sound subside, reduce the heat to low. Fry the cashews until they are thoroughly cooked and slightly yellow. Remove them and drain the oil (no need to stir). This process takes about 2.5 minutes.

Cashews are crisper when they cool down.

Heat oil in a wok, add diced lean pork, and do not stir immediately after adding the pork. Let the pork cook in the oil until it sets and is just cooked through, then remove and drain the excess oil.

Prepare the thickening sauce in a small bowl by mixing salt, sugar, MSG, chicken powder, light soy sauce, a little water, sesame oil, and cornstarch. Stir well to form a thickening sauce. You can also add oyster sauce.

Leave a little oil in the pan, add ginger slices and minced garlic and sauté until fragrant. Then add water chestnuts and stir-fry for a few seconds. Finally, add the blanched bell peppers and stir-fry until fragrant.

Add the pre-fried diced meat and stir-fry until fragrant and dry. Add cooking wine and stir-fry briefly. Thicken with the cornstarch slurry and stir-fry evenly to infuse the bell peppers with flavor. Add the fried cashews and chopped scallions, stir-fry briefly, and then remove from heat and plate. Key Techniques: 1. Control the oil temperature and frying time when frying the cashews. They should be added when they are slightly yellow to prevent burning. 2. The cornstarch slurry should not be too thick; a moderate amount is best. Too much slurry will make the cashews soft and not crispy, while too little will not coat the ingredients and result in a poor flavor. 3. Add the cashews just before serving and stir-fry briefly. Otherwise, the cashews will absorb the slurry and become soft and not crispy. Dish Requirements: The cashews should be uniformly sized, brightly colored, savory and delicious, oily and firm, sweet, crispy, tender, and smooth.