Cashew Chicken Ding With Jicama, Celery, and Red Bell Pepper Recipe
Ingredients (20)
- 3/4 pound chicken breast, cut into 3/4-inch dice
- 8 teaspoons canola or vegetable oil, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon sugar
- 1/4 teaspoon kosher salt, plus more to taste
- 3/4 teaspoon cornstarch
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 medium garlic clove, finely minced
- 6 ounces cremini or button mushrooms, stemmed and caps cut into 3/4-inch dice
- 1/2 small jicama, peeled and cut into 3/4-inch dice (about 1 cup)
- 1/2 cup (3/4-inch) diced celery from 1 to 2 celery sticks
- 1 medium zucchini, cut into 3/4-inch dice (about 1 cup)
- 1 small red bell pepper, stemmed, seeded, and cut into 3/4-inch dice (about 1/2 cup)
- 1 cup toasted cashew nuts, divided
- Cooked white rice, for serving
Directions
Learn how to make this recipe at Serious Eats
Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.
Ingredients (6)
- 1.5 oz. Smirnoff No. 21 Vodka
- 4 oz. Tomato Juice
- Pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco Sauce
- Celery Stalk, Pickle, Lemon Wheel or Olives to garnish