CHINESE CASHEW SHRIMP TV

They will change from a pale cream colour to deep golden brown, and they should be crunchy (yep, you’re gonna have to try one to check!🤷🏻‍♀️). If using raw cashews (which I recommend for better flavour), it will take around 3 minutes to cook through on a medium heat. Also cook the jasmine rice beforehand – it takes longer to make than this stir fry!!Ĭashews – Start by cooking off the cashews. No fishy flavours at all in the end result!Īs with all stir fries, once you start cooking, things move fast! The key when cooking stir fries is to make sure you have all the ingredients chopped and ready to toss in, including the Thai Stir Fry Sauce. It adds an incomparable complexity and depth of flavour into any dish. While it might smell a bit (ok, very!) funky straight out of the bottle, once it’s cooked it is completely transformed. It also stains foods a gorgeously deep mahogany colour įish sauce – Fish sauce is used in Thai cooking like soy sauce is used in Chinese cooking, ie. You can use vegetarian oyster sauce, if you prefer ĭark soy sauce – The most intensely-flavoured soy in the soy sauce family, and just a tiny amount packs a serious flavour punch. Oyster sauce – This packs a ton of umami as well as acting as a the thickener for this Thai Stir Fry Sauce. It’s hard to find a stir fry in my world that doesn’t start with these two!Ĭhilli – For a hit of spiciness. If you’ve never done it before, it will blow your mind – it’s a simple trick yet a total game-changer! If you prefer to use breast, consider tenderising it the Chinese restaurant way to make it softer and more juicy. Salted cashews will make the dish far too salty Ĭhicken – Thigh is best, for the juiciest and most flavoursome chicken pieces. Whichever you use, be sure to use unsalted cashews. Just toast them lightly for around 90 seconds, they don’t need to be as fully cooked. If you only have roasted cashews, that’s fine too. It’s best to use raw so they get toasted freshly in the wok (or skillet) for maximum flavour development. Here’s what you need for this Thai stir fry with chicken:Ĭashews – The nuts are actually the star ingredient in this stir fry! They bring texture, flavour and nutty richness to the party. What goes in Thai Cashew Chicken Stir Fry No one would see this wok of goodness and think, “It doesn’t look like there’s enough flavour in that,”… Right? 😂 Raw cashews are paler and softer than roasted cashews. There’s plenty of flavour coating the stir fry ingredients that stains and flavours the rice when you mix it through. So you don’t need nor do you want a ton of sauce to soak your rice. Stir fries featuring cashews are a favourite across Asia and the Thai version is one of the best! Unlike Chinese Cashew Chicken which is generous on sauce, the Thai version is a drier style stir fry where the sauce flavour is much more intense. This is a great Thai food favourite that’s incredibly quick to make. Crunchy golden cashews and chicken are tossed in a simple yet bold Thai stir fry sauce with as much or as little fresh chilli as you want! She is on my mind while cooking such things definitely.While Thai Cashew Chicken is not as saucy as Chinese Cashew Chicken, what it lacks in sauciness it makes up for in big flavour.

But whenever I toss up a mean stir fry I emulate her style in my wok. Also, I pick up my spices according to my mood of the day, this happens all the time. I have never followed her recipes to the T as I always depend on whatever fresh is available. Love the way she goes on tossing this and that into the wok creating flavors to dive into. Celebrating fresh ingredients and clean flavors was never so easy. And Kylie Kwong left an indelible impression.

CHINESE CASHEW SHRIMP TV

It was the time I had dropped out from my research to live with the husband, sitting at home watching TV was no fun but the food shows caught my attention. It was a phase of watching TV after my marriage that I got to find a channel like TLC and saw so many wonderful cooks luring me to cook good food from all around the world. I used to cook even then, all my siblings still love cooking.

Earlier it used to be the Indian-Chines or Chinjabi food that we sometimes had at restaurants and tried to emulate the same at home, during the childhood days. Her vegetables stir fries, simple soups, vegetables and seafood fried rice recipes and one sticky eggs fried rice have often inspired me to cook simple flavorful Chinese meals at home. Using fresh herbs and tossing the ingredients quickly to get the best of flavors. No one else but Kylie Kwong has motivated me to cook simple Chines stir fries at home.

Chinese cashew shrimp