Stir-Fried Vegetables with Toasted Cashews
"The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice...."
INGREDIENTS
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For Cashews:
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3 tablespoons canned low-sodium chicken broth or homemade stock
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1 teaspoon cornstarch
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3 tablespoons cooking oil
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2/3 cup cashew nuts
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Dried red pepper flakes
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For Vegetables:
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1 pound mushrooms, sliced thin
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1/2 teaspoon salt
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4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
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3/4 teaspoon Asian sesame oil
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3 cloves garlic, minced
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1 pound broccoli, thick stems removed, tops cut into small florets (about 1 quart)
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1 1/2 pounds napa chinese cabbage (about 1/2 head), shredded (about 1 1/2 quarts)
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1 tablespoon oyster sauce
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2 tablespoons soy sauce
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