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  Cashew Chicken Recipe (Szechwan)  
Serves Four
Necessary Ingredients

  • 2 whole chicken breasts,boned, skinned and cut into 3/4-inch cubes
  • 1/2 cup of unsalted cashews
  • 1 table spoon of Chinese rice wine or dry sherry
  • 1 table spoon of soy sauce
  • 2 table spoon of additional soy sauce
  • 1/2 to 1 tea spoon crushed red pepper flakes
  • 2 tea spoon of sugar
  • 1 tea spoon of white vinegar
  • 1 table spoon of cornstarch
  • 1/4 cup of vegetable oil
  • 1 table spoon of minced fresh ginger
  • 3 sliced green onions
  • Cooked rice


  1. Marinate the chicken in 1 table spoon of soy sauce and rice wine for thirty minutes
  2. Combine 2 table spoon soy sauce, cornstarch, sugar and vinegar and set aside.
  3. Heat the oil in a wok or skillet.
  4. Now add red pepper to taste and cook until black.
  5. Add the chicken and then stir fry for two minutes.
  6. Remove the chicken and then add the green onions and ginger and stir fry for 1 minute.
  7. Return the chicken to the wok
  8. Now cook four two minutes.
  9. While continuously stirring,add the soy sauce mixture and any remaining chicken marinade. Then add the cashews.
  10. Serve the meal over cooked rice.

  Cashew Mushroom Loaf Recipe  
  Vegetarian meatloaf gets a boost from cashews, parsnips, mushrooms, and herbs.

Prep Time: 15 minutes, Cook Time: 1 hour,Total Time: 1 hour, 15 minutes


  • 1 Tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 8 ounces cashew nuts
  • 4 ounces fresh bread crumbs
  • 3 medium parsnips, cooked and mashed
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon nutritional yeast (optional)
  • 1/2 cup hot water
  • Salt and freshly ground pepper
  • 2 Tablespoons butter
  • 8 ounces mushrooms, chopped


Preheat the oven to 350 degrees F (gas mark 4 or 180 degrees C).
Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips, rosemary, and thyme. Add the onion, being sure to scrape all the juices into the mixture.

Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well.

Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a 2-pound loaf pan, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.

Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate.

Serve hot or cold. Slice loaf to serve. Serve with vegetables or a crisp green salad.

Yield: 6 to 8 servings

Recipe Source: Vegetarian Kitchen by Sarah Brown (BBC Publications)



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