Ingredients with Measurements:
- 1 cup petai (stink beans), trimmed and cut into 2-inch pieces
- 1 cup unsalted cashew nuts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the petai and cashew nuts and stir-fry for 3-4 minutes until the petai is slightly softened.
4. Add the red and green bell peppers and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
6. Pour the sauce over the stir-fry and toss everything together until well coated.
7. Cook for another minute or two until the sauce has thickened slightly and everything is heated through.
8. Serve hot with steamed rice.
20-25 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 23g
- Protein: 8g
- Fiber: 5g
Substitutions for ingredients:
- Petai can be substituted with green beans or snow peas.
- Cashew nuts can be substituted with peanuts or almonds.
- Red and green bell peppers can be substituted with any other color of bell pepper or other vegetables like carrots or broccoli.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Use different sauces like hoisin sauce or teriyaki sauce for a different flavor profile.
- Add some chili flakes or hot sauce for some heat.
Tips and tricks:
- Make sure to trim the ends of the petai and remove any strings before cooking.
- Toast the cashew nuts in a dry pan for a few minutes before adding them to the stir-fry for extra flavor.
- Don't overcook the vegetables, they should still have a bit of crunch.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with some fresh herbs or sliced scallions on top.
Garnishes:
- Fresh herbs like cilantro or basil
- Sliced scallions
Pairings:
- Steamed rice
- Noodles
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are too crunchy, cook them for a few more minutes until they reach your desired texture.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator and reheat to an internal temperature of 165°F before eating.
Food history:
- Petai is a type of bean commonly used in Southeast Asian cuisine, known for its strong odor and flavor.
- Cashew nuts are native to Brazil but are now widely grown in other tropical regions.
Flavor profiles:
- Savory, nutty, slightly sweet
Serving suggestions:
- Serve as a main dish with rice or noodles, or as a side dish to a larger meal.
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Region: Malaysian