Add a splash of water if the sauce is too thick. Can you reheat it? Reheat in the microwave or stovetop until piping hot.If you have any leftovers you can keep it in an air-tight container and store it in the fridge for a couple of days. Can you freeze it? Do not recommend freezing as this dish taste best when freshly cooked.Salt - You don't need salt as soy sauces and fish sauce contains salt content.Oyster sauce - Oyster sauce can be substituted with mushroom stir fry sauce, available in Lee Kum Kee brand.If you can't have fish sauce, you can substitute it with regular soy sauce or light soy sauce. Fish sauce - There is no exact same substitute for fish sauce, which has a unique salty, umami taste.Dark soy sauce - Dark sweet soy sauce ( Kecap Manis ) or regular dark thick soy sauce can be used to bring some colour to the dish.Vegetables - Customize the vegetables by adding more of your favourite stir fry vegetables.If you use large mushrooms, cut them into small dices. Mushroom - If you use small button mushrooms, you can add them in whole.You can add the whole deseeded chilli or cut it into small pieces. Dried chillies - Adjust the chilli amount by adding mild or hot dried chilli peppers to your preference.Instead of cashew, you can add roasted peanuts or almonds. Cashew nuts - If you use ready roasted cashew, you can skip the roasting step.If you have more time, you can leave for an hour. Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar.Cut the chicken into small dices, gather and prepare all the ingredients. First,add all the sauce ingredients in a small bowl.You can either substitute with light soy sauce or salt to taste. You can add in many Asian soups, noodles and stir fry dishes. The taste is salty, savoury, earthy and umami at the same time. You can also use regular dark soy sauce or Kecap Manis ( Indonesian sweet soy sauce ).įish Sauce - is a liquid condiment used widely in Burmese, Thai, Lao, Vietnamese cooking, made from fermented anchovies or fish. Add a dash of corn starch to thicken the sauce.ĭark thick soy sauce - Thai thick sweet soy sauce is ideal for this recipe, available in Healthy Boy, ABC, Lee Kum Kee brands. To create this umami sauce you will need, light soy sauce, dark sweet soy sauce, fish sauce, oyster sauce, sugar and sesame oil. Thai Stir Fry Sauce: Classic Thai stir fry sauce are salty, sweet, and savoury taste. You can also any of your favourite mild or hot dried red chillies. Dried chillies has a smokey, spicy, sweet flavour which is ideal for this dish.
You can also add ready roasted cashew nuts, roasted peanuts or almonds.ĭried Chillies: I usually use hot dried red long chilies, deseeded and cut into small pieces. We usually use unsalted raw cashew nuts and pan-roast with a bit of oil.
#Thai vegetable cashew nut stir fry free#
Feel free to add other stir fry vegetables like carrots, mushrooms, snow peas, baby corn, bird eye chilli, etc.Ĭashew Nut: Crunchy roasted cashew nuts brings a rich nutty taste, which makes this dish very unique. Vegetables: Onion, bell pepper, mushroom, spring onions, dry or fresh chillies are ideal to use. For stir fry sauce mixture, use vegetarian oyster sauce instead of oyster sauce and use regular soy sauce instead of fish sauce.
Tougher meat takes extra time to be tenderized.įor the vegetarian option: you can simply substitute meat with firm tofu or Quorn meat. If you are bored of chicken, you can swap it with beef, lamb, pork prawns/shrimps, or any protein you wish. Protein: You can simply use tender boneless chicken breast or thigh meats.
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