This is one of my childhood dishes, mom always made it for our special dinners and would spend hours dicing all the ingredients and everything had to be fresh. I never quite understand why someone would spend hours on one dish, only to be consumed in minutes.
Mine is a simpler version ( she would flip if she sees how I cook !) but still tasty. She would deep-fried the cashews till they turned golden brown and crunchy, and the Instant Noodle Chef opted to roast hers in the oven, not as nice as hers, but still crunchy.
1 cup of baby carrots, diced
1 cup of diced char siu ( BBQ pork)
1/2 cup of shelled and diced shrimps
1 can of corn niblets, drained
3 shitake mushrooms ( or any type) washed and diced
2 stalks of diced celery ( I used green lima beans because I forgot to buy celery)
5 fresh water chestnuts, peeled and diced ( do not use the canned ones, the fresh ones are crunchier and sweeter)
if you like bamboo shoots, get a piece of fresh or vacuum packed ones , do not use the canned bamboo shoots, sliced and diced.
1 cup of roasted cashews, unsalted ( if you wish, you can slowly fry them in oil, but watch very carefully, they burn easily)
Stir fry shrimp in half of a tablespoon of heated oil until they turn pink, do not over cook. Put aside until later.
Fry BBQ pork until the are slightly brown around the edges, put aside.
Fry celery and carrot until they are just a little tender, they should still be crunchy to the taste.
Fry mushroom until it softens, add in the water chestnuts, mix together quickly .
Add the rest of the cooked ingredients, and the corn, season with salt and pepper, a dash of sesame oil, and about half a tablespoon of oyster sauce. Mix well.
Just before serving, sprinkle cashews on top of the vegetables, don’t let the cashews sit too long, or they will get too soggy.
The key to this dish is all the vegetables should be crunchy and crispy. Do not over cook the ingredients.