This is the vegan version of our favorite Chinese Cashew Chicken dish. I’ve tried to figure out the sauce for this dish for a LONG time and never quite gotten it right. This is the closest I’ve come so far 🙂
Chop the following veggies first so they are ready to saute in the sauce.
Diced Red Bell Peppers
Add the above veggies and the following ingredients to a saucepan and saute everything on medium heat. NOTE: We’ve learned never to let broccoli get mushy or it ruins the flavor of the whole dish. Saute these just until they are tender/crisp.
1/2 cup olive oil
1 1/2 tsp garlic pwdr (or 6 cloves fresh garlic)
2 tsp salt
3 Tbsp vegan chicken broth powder
3 cups water
1/3 cup cornstarch (mix in cup of cold water before pouring into hot pan to avoid lumps)
1 Tbs rice vinegar
2 Tbs soy sauce
1 Tbs sesame oil
Add the following veggies at the end:
Can water chestnuts
Can of bamboo pieces
Can of baby corn
2 cups fresh chopped mushrooms
3 cups cashews
Serve over steamed rice!