This is a double rescue I've adapted from an old quick & easy Chinese cookbook by Ken Hom. I say "double rescue" because the book was written 25 years ago and is unfortunately probably unknown to most people today; and I have changed his instructions to cook the nuts in peanut oil heated to the smoking point, which I don't advise unless you like your nuts scorched black the instant they hit the oil! These cashews make a delectable snack all by themselves or served with drinks.

Share: