There's been interest lately on the Mini, and specifically, how much can you cook.
So, I cooked a full recipe of Cashew Chicken tonight and it worked out well. It did fill the wok a bit higher than I like, but the dish turned out pretty good.
First, stir fry the chicken until almost done. Dump it and set aside.
Put the onion, bell pepper, cashew nuts, and ginger slices in and stir fry them until you can smell the aroma.
Add the chicken back in and add the sauce. Cook until done.
Put it on a plate to get it out of the bone chilling cold (65 degrees)
Plate it with fried rice.
OK, OK. The plated picture is from one of my previous cooks.
Dripping Springs, Texas.
Gateway to the Hill Country