Cashew Stir Fry

Recipe file created January 14, 2000.
This can also be made with left over meat. Cut into small pieces and add at the end to heat it.


Cut chicken into strips or other bite-sized pieces. Place in a bowl with wine, soy sauce, garlic and honey. Mix to coat chicken and let sit while you prepare the vegetables.

Remove seeds from the red pepper and slice. Chop green onions. Slice celery stick, carrot and mushrooms.

Heat 2 tablespoons of the oil in a large fry pan or a wok. Drain the chicken, reserving the liquid. Cook chicken, stirring constantly, until just cooked -- about 3 to 5 minutes. Remove from pan and set aside. Place remaining 2 tablespoons oil in hot pan. Add carrots, celery and peppers. Cook, stirring, for 2 to 3 minutes. Add cashew nuts and mushrooms. Cook, stirring, a further 2 to 3 minutes. Add bamboo shoots, water chestnuts and cabbage. Stir cornstarch into reserved liquid. Add to vegetables. Stir in cooked chicken and continue to cook until sauce has thickened.



Substitute 1 pound thinly sliced beef for the chicken. Add 1 teaspoon chilie powder to the wine. Add 1 green bell pepper.


Substitute 1 pound shrimp or prawns for the chicken. Use white wine. DO NOT leave shrimp or prawns sitting in the wine/soy sauce mixture longer than 20 minutes. DO NOT over cook.


Substitute Tofu for chicken, or leave out altogether. DO NOT over cook Tofu.


Feel free to add your favourite vegetables to this. I use whatever I have on hand -- broccoli, beans, peas, etc. It is never the same twice. Served with rice, the nuts or tofu create a complete protein.

-- Rox

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