Cashew Cabbage

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:

★★★★★ 1 vote

Comments:

24 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)

How to Make Cashew Cabbage

Step-by-Step

1In 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.
2Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
3Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

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