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Mock Chicken And Mangetout And Cashew Nut Stir Fry

Serves : 2 Preparation 10 mins Cooking 6 mins Total 16
Nutrition facts: 451.00 calories 29.00g protein 20.70g carbs 12.20g sugars 25.20g fat 3.70g 4.30g fibre 1498.00mg sodium
Ingredients: 2 tbsp Groundnut oil 1 tbsp, finely chopped Garlic 1 tbsp, grated Ginger 1 tin X 400g / 0.88 lb, drained, sliced into strips Mock chicken 1 tsp Chinese five-spice powder 2 tbsp Shaosing rice wine 200g Mange tout 1 small handful, roasted salted Cashew nut 2 tbsp Low sodium light soy sauce 1 tsp Toasted sesame oil Traditionally Chinese food consisted mainly of vegetarian dishes because meat was expensive and scarce. That is why the Chinese word for food and dishes is "Cai" which is also the same word as "Vegetables" i.e. vegetables were the staple together with rice. This is a delicious dish that makes a great accompaniment to rice. It is a quick wok fried dish that uses mock chicken (pieces of soy beancurd that look and has the texture of meat) i.e. textured soy protein. When you season with some five spice and wok fry it with mangetout and cashew nuts, your friends wont even know its not real chicken! You can buy these in the frozen section of the Chinese supermarket or in tins or alternatively use large slices of Portobello mushrooms instead.

Mock Chicken And Mangetout And Cashew Nut Stir Fry

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


451.00

Protein (g)


29.00

Carbs (g)


20.70

Sugars (g)


12.20

Fat (g)


25.20

Sat Fat (g)


3.70

Fibre (g)


4.30

Sodium (mg)


1498.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Traditionally Chinese food consisted mainly of vegetarian dishes because meat was expensive and scarce. That is why the Chinese word for food and dishes is "Cai" which is also the same word as "Vegetables" i.e. vegetables were the staple together with rice. This is a delicious dish that makes a great accompaniment to rice. It is a quick wok fried dish that uses mock chicken (pieces of soy beancurd that look and has the texture of meat) i.e. textured soy protein. When you season with some five spice and wok fry it with mangetout and cashew nuts, your friends wont even know its not real chicken! You can buy these in the frozen section of the Chinese supermarket or in tins or alternatively use large slices of Portobello mushrooms instead.

Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 1 tbsp, finely chopped
  • Ginger - 1 tbsp, grated
  • Mock chicken - 1 tin X 400g / 0.88 lb, drained, sliced into strips
  • Chinese five-spice powder - 1 tsp
  • Shaosing rice wine - 2 tbsp
  • Mange tout - 200g
  • Cashew nut - 1 small handful, roasted salted
  • Low sodium light soy sauce - 2 tbsp
  • Toasted sesame oil - 1 tsp

Steps

  • Heat wok over high heat. Add the groundnut oil, add the garlic, ginger and stir-fry for a few seconds. Then add the mock chicken strips and stir-fry for 2 minutes. When it begins to brown, sprinkle in the Chinese five spice then add the Shaosing rice wine and toss for a few seconds.
  • Add the mangetout and toss for 2 minutes. Toss in the cashew nuts, season with light soy and toss together. If the wok becomes dry, just add a couple of tablespoons of water. Then drizzle with toasted sesame oil and serve with Jasmine rice.
Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 1 tbsp, finely chopped
  • Ginger - 1 tbsp, grated
  • Mock chicken - 1 tin X 400g / 0.88 lb, drained, sliced into strips
  • Chinese five-spice powder - 1 tsp
  • Shaosing rice wine - 2 tbsp
  • Mange tout - 200g
  • Cashew nut - 1 small handful, roasted salted
  • Low sodium light soy sauce - 2 tbsp
  • Toasted sesame oil - 1 tsp