Stir-Fried Vegetables with Toasted Cashews

Stir-Fried Vegetables with Toasted Cashews
Photo by © Melanie Acevedo

Ingredients

  • ¾ teaspoon Asian sesame oil
  • Dried red-pepper flakes
  • 3 cloves garlic, minced
  • 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
  • 1 tablespoon oyster sauce
  • 1 ½ pounds napa (Chinese) cabbage (about 1/2 head), shredded (about 1 1/2 quarts)
  • 3 tablespoons canned low-sodium chicken broth or homemade stock
  • + 7 more ingredients
    • 1 pound broccoli, thick stems removed, tops cut into small florets (about quart)
    • 3 tablespoons cooking oil
    • 2 tablespoons soy sauce
    • 2/3 cup cashews
    • ½ teaspoon salt
    • 1 pound mushrooms, sliced thin
    • 1 teaspoon cornstarch

1. In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add...

View full recipe at My Recipes

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