Mushroom & Cashew Gong Bao

A simple yet delicious meal originally created by Ding Baochen a governor of Sichuan, it combines sweetness with subtle zing and spice.

All it needs is fresh steamed Jasmine Rice. I add a little wild rice for texture but feel free to mix it up as you wish. Use this as abase for any vegetables you have.

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gong bao, vegan mains, healthy dinners, easy healthy recipes, easy recipes

Yield: 4

Author: Suze Morrison

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Mushroom & Cashew Gong Bao

Prep time: 20 MinCook time: 11 MinTotal time: 31 Min

A simple yet delicious meal originally created by Ding Baochen a governor of Sichuan, it combines sweetness with subtle zing and spice.

Ingredients

Sauce

• 2tbsp dark Soy Sauce
• 2 tbsp Tomato Puree
• 1 tsp Brown Sugar
• 2 tbsp Black Vinegar
• 2 tsp Laogonma Chilli Oil
• 2 tbsp Cornflour
• 200ml Mushroom/ Vegetable Stock

Vegetables

• 200g Baby Corns
• 100g Mixed Mushrooms
• 200g Cashew Nuts
• 2 tbsp Rapeseed Oil
• 6 Spring Onions, chopped
• Handful Green Beans
• 2 tbsp Sichuan Peppercorns
• 4 Dried Red Chillies
• 2 tbsp Shaoxing Rice Wine/ Dry Sherry

Instructions

1. Begin with the sauce. Add the cornflour to a small bowl and slowly add the stock to form a paste, then add the rest. Stir then mix in the remaining sauce ingredients and set aside.
2. Heat the oil in a large wok, fry the Sichuan Peppercorns and chillies for 30 seconds, stirring constantly to prevent them from burning and turning bitter. Add the spring onions, baby corn and mushrooms and cook 2-3 minutes or until beginning to crisp.
3. Add the green beans and the sauce and cook for a further 1-2 minutes or until thickened to a glaze.
4. Divide between 4 bowls with rice on the side.

https://gourmetglow.co.uk/recipes/mushroom-cashew-gong-bao?rq=Mushroom