Cashew Rooster Ding With Jicama, Celery, and Red Bell Pepper Recipe

• 3/4 pound rooster breast, decrease into 3/4-scamper dice

• 8 teaspoons canola or vegetable oil, divided

• 1 teaspoon soy sauce

• 1 teaspoon Shaoxing wine

• 1/4 teaspoon white pepper powder

• 1/4 teaspoon sugar

• 1/4 teaspoon kosher salt, plus more to style

• 3/4 teaspoon cornstarch

For the Sauce:

• 1/2 teaspoon cornstarch

• 1 tablespoon water

• 2 teaspoons soy sauce

• 1 teaspoon toasted sesame oil

• 1 medium garlic clove, finely minced

For the Lag-Fry:

• 6 oz. cremini or button mushrooms, stemmed and caps decrease into 3/4-scamper dice

• 1/2 small jicama, peeled and decrease into 3/4-scamper dice (about 1 cup)

• 1/2 cup (3/4-scamper) diced celery from 1 to 2 celery sticks

• 1 medium zucchini, decrease into 3/4-scamper dice (about 1 cup)

• 1 small red bell pepper, stemmed, seeded, and decrease into 3/4-scamper dice (about 1/2 cup)

• 1 cup toasted cashew nuts, divided

• Cooked white rice, for serving

1. In a medium bowl, combine cubed rooster with 2 teaspoons oil, soy sauce, Shaoxing wine, white pepper, sugar, salt, and cornstarch and combine thoroughly. Refrigerate for no longer lower than half-hour or overnight.

2. For the Sauce: In a small bowl, combine the elements for the sauce and combine wisely.

3. To scramble-fry, decide away rooster from fridge 5 minutes sooner than cooking. In a wok, heat 2 teaspoons oil over high heat except smoking. Add rooster and unfold it out with a spatula so that every body pieces are fervent with the wok. Cook, without racy, except rooster is a small bit browned on bottom, about 1 minute. Continue to cook dinner while stirring on a typical foundation except rooster is cooked through, 3 to 4 minutes. Switch to a bowl and put apart.

4. Add one other 2 teaspoons of oil to the wok and warmth over high heat except smoking. Add mushrooms and scramble-fry except mushrooms release liquid, about 2 minutes. Season with salt. Continue to scramble-fry except the liquid evaporates, about 2 minutes. Switch mushrooms to a bowl and put apart.

5. Add 2 more teaspoons oil to the wok and warmth over high heat except smoking. Add jicama, celery, and zucchini and cook dinner, stirring, except jicama has browned a small bit, about 3 minutes.

6. Add red bell pepper, season with salt and cook dinner except bell pepper is a small bit snug, about 2 minutes. Add the mushrooms support to wok and cook dinner, stirring, for 1 minute. Return rooster to the wok and scramble wisely. Lag sauce, then pour into wok. Continue stirring and cooking except the sauce thickens, about 1 minute.

7. Turn the flame off. Add 3/4 cup of toasted cashews, scramble, then transfer to a serving plate. Sprinkle last cashews on high and back straight with rice on the aspect.

Special equipment

wok or non-stick pan

This Recipe Seems In

• Be taught how to Invent the Entirely Cashew Rooster at House