Celery with Chicken and Cashew nuts

Celery Chicken 20160512 blogA twist on the classic ‘Cashew Chicken’.  This dish features celery as the main ingredient, making for a healthier option. Season the chicken well, according to your personal taste. A dash of paprika or turmeric adds a more exotic flavor. Chili powder offers a spicy kick. The small amount of protein will go a long way in enticing the palette. Picky eaters will forget they are eating vegetables.

Ingredients
1/2 lb chicken, cubed, and lightly seasoned with cornstarch and pepper
3 cups celery, diced
A handful of roasted cashews
2 tsp soy sauce
1 tbsp oyster sauce
3 cloves garlic, sliced

Instructions
1. Fry garlic till just about to turn golden.
2. Toss chicken and quickly fry till half-cooked.
3. Add celery, starting with stems which take more time to cook than leaves, if any.
4. Season with soy sauce and oyster sauce. Lower heat and cook for 1 minute.

Serves 2

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Pan-fried asian eggplant

This a quick and easy one that also meets my daily quota of coloured vegetables.
Tips: I found that using my fingers worked better at getting the seasoning into the eggplant, especially over the rounded, skinned surfaces.
Avoid making the slices too thin, some thickness is needed to get into the ‘meat’ of the eggplant when cooked.

2 Asian eggplants, sliced lengthwise 2″ long, ¼” thick
minced garlic
freshly ground black pepper
salt
2-3 tbsp olive oil

Serves 4

Season eggplant well in garlic, black pepper and oil.
Pan-fry over medium heat in a just a little oil to prevent sticking, allowing to char slightly.
Remove when both sides are charred to your liking.

This is very similar the Filipino Pritong Talong. You can add savoury dip that can be found in the recipe in related post below.

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