• 11/22 Nat'l Cashew Day 5

    From Dave Drum@1:229/452 to All on Sat Nov 20 21:49:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dermot Hussey's Prawn Stir Fry W/Cashews
    Categories: Seafood, Vegetables, Nuts, Herbs, Chilies
    Yield: 2 servings

    300 g (10 1/2 oz) broccoli; in
    - small florets
    30 g (1 oz) unsalted cashew nuts;
    - garnish
    1 tb Vegetable oil
    1 cl Garlic; fine sliced
    4 Spring onions; trimmed, bias
    - sliced
    1 Fresh chile; seeded,
    - membrane removed, fine
    - chopped
    +=OR=+
    1 ts Chile flakes
    1 (5 cm/2") piece fresh root
    - ginger; in thin batons
    1 Red bell pepper; in strips
    1 Yellow bell pepper; in
    - strips
    170 g (6 oz) cooked prawns
    100 g (3 1/2 oz) beansprouts
    1 1/2 tb Soy sauce
    3 tb Sweet chilli sauce
    1 ts Sesame oil
    1 Lime; juice only

    In a pan of boiling water, cook the broccoli for 2
    minutes. Drain and place in ice-cold water. When cold,
    drain thoroughly.

    Toast the cashews in a dry pan then crush roughly. Set
    aside.

    Heat the oil in a large frying pan or wok set over a
    high heat. Add the garlic, spring onions, chilli and
    ginger and stir-fry for 2 minutes. Stir in the peppers,
    prawns and beansprouts. Tip in the drained broccoli.

    Add the soy sauce, sweet chilli sauce, sesame oil and
    lime juice. Cook for 4 minutes or until the veg are
    tender.

    Serve in bowls garnished with the toasted cashews.

    RECIPE FROM: https://www.bbc.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... Grandmothers give grandchildren cookies. That is a fact.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:3634/12 to All on Sun Nov 20 14:09:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cashew Chicken
    Categories: Poultry, Vegetables, Nuts, Sauces, Mushrooms
    Yield: 3 servings

    MMMMM----------------------CHICKEN & BATTER---------------------------
    1/2 lb Boned, skinned chicken
    - thighs; in 1" pieces
    1/3 c Cornstarch
    2 tb A-P flour
    2 tb Shaoxing rice wine

    MMMMM--------------------------BREADING-------------------------------
    1/2 c Cornstarch
    1/3 c A-P flour
    1/4 ts Baking powder
    1/8 ts Baking soda

    MMMMM----------------------------DISH---------------------------------
    2 c Canola or peanut oil
    1/2 Yellow onion; in 1" pieces
    1 sm Carrot; peeled, in 1/2"
    - dice
    1 Celery rib; in 1" dice
    4 oz (drained) canned whole water
    - chestnuts or peeled jicama
    - in 1/2" dice
    2 oz (drained) canned whole straw
    - mushrooms
    1 tb Minced rehydrated garlic
    +=OR=+
    4 cl Fresh garlic; minced
    1/2 c Granulated sugar
    1/4 c Soy sauce
    1 tb Oyster sauce
    1 c Whole roasted cashews
    1 tb Cornstarch mixed w/2 TB
    - water
    1 ts Sesame oil
    1 pn MSG (opt)
    Steamed rice (opt); for
    - serving

    In a medium bowl, combine the chicken, batter
    ingredients and 2 tablespoons water. Mix them by hand
    until the dry ingredients are evenly distributed.

    In a separate medium bowl, sift together the breading
    ingredients.

    Working with one piece of chicken at a time, drop each
    battered piece into the breading and lightly toss it to
    coat. (Do not press the breading onto the chicken.)
    Shake the excess breading off, then place the breaded
    chicken onto a wire rack-lined baking sheet, leaving
    space between each piece.

    Heat the oil in a large wok or skillet to 325 degrees.
    Gently drop the chicken into the oil one piece at a
    time, spacing them out evenly. Let them fry,
    undisturbed, for 7 to 8 minutes, until the pieces are
    deeply golden brown, then remove them with a spider or
    slotted spoon and transfer to a paper towel-lined tray
    to drain.

    Turn off the heat and carefully pour out oil into a
    heatproof container or pot to discard once it cools.
    Carefully scrape out any specks from the wok or pan with
    a paper towel held by tongs. Do not rinse the wok.

    Heat the wok over medium-high. Add the onion, carrot,
    celery, water chestnuts, mushrooms and garlic. Stir-fry
    until the garlic and celery become aromatic, about 2
    minutes.

    Push the vegetables to one side of the wok. Add the
    sugar to the center of the wok and don’t stir it for
    several seconds, to encourage it to caramelize a little.
    Then add the soy sauce and oyster sauce, and stir until
    the sugar has dissolved into the liquids. Toss the
    vegetables into the sauce. Let the sauce come up to a
    full boil and stir occasionally for 2 minutes, allowing
    it to slightly reduce and thicken.

    Stir in the fried chicken and cashews. Give the
    cornstarch-slurry a stir and add it to the sauce,
    stirring as it thickens. Remove from heat.

    Stir in the sesame oil and MSG (if using), and transfer
    to a serving platter. Serve with rice, if desired.

    Recipe from Andrew Chiou

    Adapted by Cathy Erway

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Shake a family tree, and some nuts are sure to fall out!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)