5 dried red chili peppers
1 T oil
1 cup raw cashews
2 boneless, skinless chicken bre asts sliced into thin strips
3 cloves of garlic, peeled and chopped
2 inches of fresh ginger root, peeled and chopped
1 green bell pepper, sliced into thin strips
1 slender, purple Asian eggplant, sliced
4 T oyster sauce
2 T soy sauce
1 small bunch of cilantro leaves
Soak the dried chilies in warm water for 20 minutes. Drain them and pat them dry with paper towels.
Remove the seeds and cut them into strips.
Heat the oil in a wok or skillet and sauté the sliced chilies and the cashew nuts until the nuts are golden. Add the chicken, garlic and ginger and fry until the chicken starts to brown. Add the bell pepper and eggplant and cook for two minutes. Add the oyster sauce and the soy sauce. Simmer until the sauce reduces slightly; serve garnished with coriander leaves.
Notes and Instructions
Here’s a very simple Cambodia recipe that doesn’t require exotic ingredients, cooks up quickly and is very
tasty. Oyster sauce is available in the Asia food section of most standard grocery store. You can substitute
roasted cashews for raw ones; just soak them in water for a brief
time to remove the salt.