My take on chicken & cashew nuts, using jackfruit.
Jackfruit fruit is one of my favourite substitutes for meat in food & is perfect for this dish.
To serve 4 ......
2 tbsp sesame oil (or coconut)
2 tins of jackfruit, rinsed & drained
2 tbsp dark soy sauce
1 cup of plain cashew nuts
1 onion, chopped into large cubes
2 garlic cloves minced
1 1/2 cup button mushrooms, halved.
1 1/2 cup of green beans chopped to 1 inch pieces.
2 tbsp cornflour
3 tbsp light soy sauce
2 tbsp Shaoxing cooking wine
2 tbsp hoisin sauce
1 tsp sesame oil
Pinch of white pepper
5 tbsp water
Place jackfruit pieces im a bowl & marinade in dark soy sauce for at least 30 mins. Can however be left for several hours.
Place cashews on a baking tray & roast in a preheated oven 180°/ gas 6 for 10 mins. Turn once during cooking. If there getting too dark, remove from oven. Set to one side
Blend all sauce ingredients together. Either blend or whisk.
Heat oil on high in a wok.
Add onion & garlic, stir for a minute, add beans & mushrooms stirring continuously for 4 minutes.
Add jackfruit, stir in carefully. You want to keep the jackfruit in quite big chunks, over stirring will break it up.
Add the sauce, stir again, reduce heat. Allow the sauce to thicken.
This should take around 2 to 3 minutes. Stir occasionally. Just before serving add in the cashew nuts.
Serve immediately with rice or noodles.