Sunday, October 9, 2011

Chinese Vegetables with Cashew Nuts

Vegan MoFo Day 9

Any vegetable is good, but I used a few dried shitake mushrooms (2 or 3 per person), bok choy, and carrots. Soak the mushrooms, cut the bok choy in big chunks, and the carrots into fat strips. In a pan or wok heat 1 tbsp of vegetable oil with 1 tsp of sesame oil. Add the mushrooms (keep the water aside for later), sizzle for a few minutes, then add the carrots, and after 2 minutes the bok choy (first the white stalks, then the green leaves). Add the cashews (about 2-3- tbsp) and stir. Mix the mushroom's soaking water with 2 tbsp of soy sauce (gluten free soy sauce if following a gluten free diet), 1 tsp of corn flour and half tsp of grated ginger. Add to the vegetables and stir until the sauce thickens. Serve immediately with rice.

Photos and Recipes by Alessandra Zecchini ©


  1. I had to give up on the Mofo thing, I don't seem to have been able to register, not I received any reply to my queries so it is a bit silly to try to post every day for nothing. I am also so busy that it has become impossible to visit your blogs, and I don't see my life slowing down... so I changed the name and look of the page, I guess it is more difficult to comment now, or to get followers, but the number of page views have increased a lot. After all the purpose of this blog is to collect nice Vegan recipes, lots of them.
    So Vegan Recipes is a better name than Vegan Blog... I think.

  2. Thanks for sharing the recipe. Howmuch water was been added to the dish?