This dish is loosely based on Cashew Chicken from Chinese restaurants. While this has no chicken in it, you could add some if you wish.
INGREDIENTS:
1 bunch mei-quin, leaves cut and shredded ¼ inch, stalks sliced lengthwise into ¼ inch widths 1 white or yellow onion, halved through the root and sliced radially along the length into 1/8th inch slices 2 cloves ginger, finely chopped 1 small to medium green bell pepper, cut into ½ inch squares (Optional*) ½ cup (or to your taste) unsalted roasted cashews 1-inch piece of ginger, peeled and grated into juice** 1 tablespoon oyster sauce (there are vegetarian versions) 1½ teaspoons white soy sauce, or use a lighter style sauce if you do not have white shoyu*** 6 tablespoons/3 ounces light vegetable or chicken stock, or water, plus more as needed 1/8th teaspoon finely ground white pepper 1 teaspoon sugar or agave syrup 1 tablespoon shaoxing (Chinese cooking wine) or dry sherry ¼ teaspoon toasted sesame oil Salt to taste 1 tablespoon cold water 1 tablespoon cornstarch Peanut, rice bran, or grape seed oil as needed
METHOD:
Mix together the corn starch and the water and stir to form a slurry.
Mix together the ginger juice, oyster sauce, soy sauce, stock or water, pepper, sugar or agave, wine, and sesame oil and mix well to make the sauce.
Heat a wok or large sauté pan over high heat. When hot, add 2 tablespoons oil to the wok or film the sauté pan generously, and when the oil is hot, add the bell pepper if using and cook until it is picking up some brown spots and blistering a little in spots. Push the pepper to the rim and add the onions and fry quickly until they are “clear”. Add the mei-quin stalks and sauté until getting tender. If they are cooking slowly and it seems the rest of the ingredients are in danger of burning, add 2 ounces of stock or water to the pan and cover the pan. The resulting steam should help things along. Cook until the mei-quin is just tender, then make a well in the center of the pan and add the garlic. Cook until fragrant, and then scatter the leaves into the dish, tossing to mix them in and wilt them.
Whisk the sauce to ensure it is mixed, then add it to the pan and toss to coat. Cook briefly to heat it and reduce it a little.
Mix the slurry again (it separates really quickly) and drizzle it over the dish. Stir and mix to combine the slurry with the sauce and cook until it has thickened.
Toss in the cashews and toss the dish a few times to combine and heat the cashews a little.
Serve hot.
Chef’s Notes:
*If you don’t have bell pepper, don’t worry about it. The dish will still be good. If you have green and red bells, by all means use them as the flavor and color will only enhance the dish.
**Grate the ginger over a bowl with a ginger grater-available at Japanese markets and some “health food” and vitamin stores- or a micro-plane, and squeeze the pulp for the juice. You could also slice the ginger into very fine threads and just saute them with the onions.
***Shiro-shoyu, or white soy sauce, is a Japanese soy that is very pale colored and has a more delicate flavor. Available at some Japanese markets and on-line, it is worth searching out for its versatility and delicacy. It is a great way to get subtle soy sauce flavor and does not darken a dish very much.
Serves: 4
Source: Chef Andrew E Cohen
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