Cashew nut stir fry thai1/14/2024 ![]() ![]() The colour of a med ma muang is a guide to the flavour: the redder ones are more sour-tasting in the Chinese style, the browner ones are salty and sweet. Thats why you find it everywhere on street stalls and on posh restaurant tables. Serve immediately with rice or rice noodles and lime wedges on the side. This mild and crunchy stir fry appeals to everyone, even those who dont like spicy food. Remove the pan from the heat and toss in the scallions and cilantro.Cook for about 30 seconds or until the sauce is thickened and glossy and everything is nicely coated. Add the sauce and the cashews to the pan and toss to coat everything.Add in the chicken, season with salt and pepper, and cook until the chicken turns opaque and is cooked through, about 3-4 minutes.Cook, stirring almost constantly, for 2-3 minutes or until the onion is translucent. Add the onion, bell pepper, garlic, and Thai chiles to the pan.Remove the cashews from the pan and set aside. Once the oil is very hot, add the cashews and cook, stirring frequently, until they turn golden brown and smell toasty, about 2 minutes.At this point, I also put my rice or noodles on to cook. ![]()
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