Chicken & Cashew Nuts, in Yellow bean Sauce Cantonese stir fry recipe
Chicken & Cashew Nuts, in Yellow bean Sauce a Cantonese/Chinese stir fry recipe that is easily made and makes a great and quick tea.
Yellow bean sauce is a savoury, salty, and umami-rich condiment made from fermented yellow soybeans, salt, and often wheat flour, commonly used in Chinese and Vietnamese cooking. It is a versatile ingredient for enhancing stir-fries, braised dishes, and marinades, providing depth of flavour and a complex, slightly sweet and savoury profile.
Thank you google.
Buy a jar, it can live in the fridge for a while.
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Chicken breasts
Pak choi - cut into large pieces
baby sweetcorn - cut into bits
Onion - cut into thin strips
Garlic - two cloves sliced thinly
Fresh Ginger - sliced thinly
Sesame oil 1 tsp
Light soy sauce 1 tblsp
Rice wine vinegar 1 tsp
salt
tsp sugar
Spring onions cut into small bits
Water chestnuts - sliced
half mug of water
Cashew nuts - a handful
Yellow bean sauce 2 tblsp
Finely sliced red chilli to finish
Method
Prep everything, when I make a stir fry I put the pan on full heat and leave it there.
Get your veg oil hot in your wok, stir fry your chicken for a couple of minutes until slightly coloured and cooked through, remove. Add onions and fry for a minute or two then garlic and ginger, then sweetcorn, then chestnuts, then add the yellow bean sauce, soy, water, salt, sugar, keep stirring, add back the chicken, keep stirring, add pak choi, throw in the cashews, add spring onions, stir once more and serve.