Chinese Cashew Veggies

Chinese Cashew Veggies

From   Firangi Tadka

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Chinese

Cashewnuts add a wonderful flavour and texture to this Chinese delicacy


  • Cashewnuts, boiled and roasted 1 cup
  • Medium cauliflower, separated into medium sized florets 1
  • Medium carrots, peeled and diced 2
  • Green peas 1 cup
  • Sesame (til) oil 2 tsps
  • Vegetable oil 2 tsps
  • Garlic, finely chopped 3
  • Ginger, finely sliced 1 inch
  • Salt to taste
  • Cornflour, mixed with 2 tbsps water (optional) ΒΌ tsp
  • Sauce
  • Soy sauce 1 tbsp
  • Tomato sauce 2 tbsps
  • Red chilli sauce 1 tbsp
  • Sugar 1 tbsp


  • To make the sauce, take soy sauce, tomato sauce, red chilli sauce and sugar in a bowl and mix till the sugar is completely dissolved.
  • Heat sesame oil and vegetable oil in a non-stick wok, add garlic and ginger saute on high heat.
  • Reduce heat, add cauliflower, carrots, green peas and salt. Add the sauce, mix well and cook till the vegetables soften a bit.
  • Add 4 tbsps water, cover and cook on low heat for 2-3 minutes. Add cornflour slurry and mix well. (If the mixture is thick enough there is no need to add cornflour slurry.)
  • Add cashewnuts and cook for 1-2 minutes.
  • Transfer into a serving bowl and serve hot.