Arhat's Fast
chinese, vegan
3 oz cashew nuts
1 oil for deep-frying
2 slice ginger
2 green onions(finely
1 chopped)
3 oz bamboo, cut into 3/4 inch
1 pieces
3 oz red or green pepper,
1 deseeded and cut into 3/4
1 inch
8 water chestnuts, sliced into
2 rounds
3 oz carrots, par-boiled and cut
1 into 3/4 wedges
3 oz asparagus tips or broccoli
1 spears, parboiled
1 salt to taste
1 seasoning sauce:
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice vinager
1 tablespoon water
1 thickening paste:
1/2 teaspoon cornstarch mixed with 1 tsp
1 water
Deep-fry the cashew nuts in hot oil over a moderate heat until they are golden brown, lift out and drain well. Mix together the ingredients. for seasoning sauce in a small bowl, mix the thickening paste in another. Set aside in a wok or large frying pan, heat 1 tbsps oil and stir fry the ginger and onions for 15 sec. add the bamboo, red pepper, water chestnuts and carrots and stir-fry for 2 min. Mix in the seasoning sauce and bring to a boil. Add cashew nuts and asparagus tips and season to taste with salt. Thicken with corn flour paste and serve sprinkled with sesame oil.
Chinese and Vietnamese cuisines are similar.. This is a modern version of the traditional Chinese Buddhist dish. From: Vietgirl
Yield: 1 servings