A simple vegetables dish that loved by my family. We always love this simple dish because of the roasted cashews in it, able to munch on the crunchy celery while taste the flavourful aroma roasted cashews make this dish stand out. Is my first time roasting the cashew nuts and the experience is awesome! It is delicious! As the cashew nuts is roasted with butter, I'm linking this post to Little Thumbs Up month of June.
Ingredients for roasted cashews:
150g raw cashews
30g of butter, melted in the microwave
1/2 tsp of salt (you can control the taste after roasted the cashews if you want it to be more salty)
Method:
1. Place the melted butter in a bowl, add in the raw cashews. Use a spoon to stir and coat the cashews with butter and add in salt. Mix well.2. Spread the cashews in a single layer on a baking tray. Place in a preheat oven at 150C for 15 mins, stir the cashews occasionally and continue to roast the cashews for another 15 mins or until they are golden brown. Keep an eyes on the cashews to prevent burnt. Set aside to cool completely.Ingredients for stir fried vegetables:
5 stalks of celery, peeled the skin and chopped into small1/2 small carrot, peeled the skin and sliced into thin
1 tbsp mined garlic
1 tbsp light soy sauce
1 tbsp oyster sauce
1 stalk of spring onion, cut into length
150ml water
3 tbsp cooking oil
Method:
1. Heat up a frying pan or wok with cooking oil. Add minced garlic, stir fry for 1 min.2. Add carrot and celery, stir fry for a min, add water.
3. When the vegetable gravy is simmer, add spring onion, light soy sauce, oyster sauce and roasted cashews. Stir fry for another min, remove the frying pan from heat. Serve warm with white steamed rice.
I'm linking this post to Little Thumbs Up (June 2014 Event: Butter) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen
