1. Prepare the ingredients. Cut celery into strips, tear small stalks of fungus, shred carrots, mince garlic
2. Heat oil in a pan and sauté the minced garlic
3. Pour the carrots and stir-fry until golden brown
4. Pour in celery, add 1/2 teaspoon pepper powder, stir fry until broken
5. Pour the fungus, add 2 ounces of oyster sauce, 1 spoon of cooking wine and 1/2 spoon of sugar
6. Stir fry for 2 minutes on high heat
7. Pour in the ripe cashews
8. Stir fry quickly and evenly, add appropriate amount of salt and chicken powder to taste, turn off the heat
9. Serve and drizzle a little sesame oil
Tips:If using raw cashews, add the cashews in a cold pan and fry them until golden brown before cooking.
