Cashew Cabbage

Name: Cashew Cabbage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 Tbsp cooking oil, for high heat; 1 small onion, thinly sliced; 2 stalk(s) celery, thinly sliced; 1 carrot, peeled and cut julienne; 1 c sliced mushrooms; 1 bell pepper, cut julienne; 1 c whole cashews; 1/4 c white wine; 1/4 c low sodium soy sauce; 1 to 2 lb finely shredded green cabbage; 1-2 dash(es) dark sesame oil; 1-2 dash(es) garlic powder; fresh ground black pepper (if desired)

By Susan Feliciano
@frenchtutor

The New Year always sparks my resolve to eat more vegetables. This recipe I have not made in a long time, but the flavors are wonderful, plus it's versatile - you can use what you have on hand.

Rating:

★★★★★ 3 votes5

Comments:

32 Comments

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

2 Tbsp

cooking oil, for high heat
1 small

onion, thinly sliced
2 stalk(s)

celery, thinly sliced
1

carrot, peeled and cut julienne
1 c

sliced mushrooms
1

bell pepper, cut julienne
1 c

whole cashews
1/4 c

white wine
1/4 c

low sodium soy sauce
1 to 2 lb

finely shredded green cabbage
1-2 dash(es)

dark sesame oil
1-2 dash(es)

garlic powder
·

fresh ground black pepper (if desired)
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How to Make Cashew Cabbage

Step-by-Step

In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

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