Ingredients
200 g Chinese broccoli (gai lan), 200 g celery, 50 g cashews, 50 g macadamia nuts, and 30 g red bell pepper.
Seasonings
Chopped scallions, minced ginger, and sliced garlic, each a small amount; 1/2 teaspoon each of fine salt, MSG (or omit), and sesame oil; 2 teaspoons of water starch; and fresh stock and vegetable oil, both to taste.
Steps
1. Wash the Chinese broccoli, remove the leaves, and cut into long sections; wash the celery, remove the strings, and cut into diamond-shaped pieces; wash the red bell pepper, remove the stem and seeds, and cut into small slices.
2. Heat oil in a wok until hot, then deep-fry the cashews and macadamia nuts until crispy and golden, remove and drain the oil; briefly blanch the Chinese broccoli and celery in boiling water, then remove and drain well.
3. Leave a small amount of oil in the wok, first sauté scallions, ginger, and garlic until fragrant, then add red bell pepper, celery, Chinese broccoli, cashews, macadamia nuts, salt, MSG, and fresh broth, stir-frying until well-flavored, then thicken with a cornstarch slurry, drizzle with sesame oil, and serve.