![]() I made it essentially the same as her cashew chicken recipe, but just a little easier, and with a shorter ingredient list.Īnd what resulted was glorious. Reheat in a wok or microwave.My version of cashew chicken is actually based off of this Cheesecake Factory copycat recipe, which is lovely and reminds me that although haters like to hate, I should probably get back to the Cheesecake Factory for a feast ASAP. Store leftovers in an airtight container in the fridge. ![]() Serve over rice! → Feel free to season with freshly cracked black pepper and garnish with sesame seeds!.Add in bok choy leaves, scallion, and chili pepper.Cook for one minute until slightly thickened. Mix all sauce ingredients in a small bowl and add it with the tofu and cashews to the wok.Add one tablespoon of oil, garlic, onion, carrot, zucchini, and bok choy stems to the wok, stir-fry for 5 minutes.Use a serrated knife to cut the veggies if you wish them to look as in the pictures! □.Heat a wok or large frying pan with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy.Cover the tofu in a paper towel and press to remove excess water (or use a tofu press).Toast cashew nuts in a wok without oil for 5 minutes over medium heat until golden brown. ![]() → I only cook my rice in a rice cooker! Makes truly the best rice!
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