Advertisment

Garlic Vegetables with Cashewnuts

This rich vegetable recipe is utterly heartwarming and delectable. The cashew makes this a fulfilling recipe while the garlic undertone elevates the taste. This recipe is from FoodFood TV channel

New Update
Garlic Vegetables with Cashewnuts

Advertisment
Main Ingredients Garlic, Green capsicum
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Garlic Vegetables with Cashewnuts

  • 3 teaspoons Garlic , chopped
  • 1 medium Green capsicum
  • 1 medium Carrot , peeled and cut into small cubes
  • 10-12 Button mushrooms
  • 3-4 Chinese black mushrooms , soaked
  • 12-16 Broccoli florets , blanched
  • 1/4 cup Cashewnuts
  • 1/4 cup Sweetcorn
  • 3 tablespoons Oil
  • 1 cup Vegetable stock
  • 1 Star anise
  • to taste Salt
  • 1/4 teaspoon White pepper powder
  • 2 tablespoons Cornflour slurry

Method

  1. Heat 1 tbsp oil in a non-stick wok. Cut capsicum into ½ inch pieces.
  2. Add cashewnuts to the wok and saute till lightly coloured. Transfer into a bowl.
  3. Heat 2 tbsps oil in the same wok, add capsicum and saute for 1 minute. Drain and put into another bowl.
  4. Add 2 tsps garlic to the oil remaining in the wok and sauté for 30 seconds. Add carrot and mix. Halve the mushrooms with the stems and add and toss.
  5. Drain and roughly chop Chinese mushrooms and add along with sweetcorn and mix well. Add vegetable stock, star anise, salt and white pepper powder, mix well and cook.
  6. Add broccoli florets to the wok. Add cornflour slurry and mix. Add 1 tsp garlic and mix. Switch off the heat.
  7. Add cashewnuts and green capsicum (keeping aside a few of each for garnish) and mix.
  8. Transfer into a serving bowl, garnish with reserved cashewnuts and capsicum and serve hot.
Advertisment