Stir-Fried Vegetables with Toasted Cashews

  • Active Time 15m
  • Total Time 15m

Serves 4

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

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

directions

FOR CASHEWS: 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 a pinch of red pepper flakes.

FOR VEGETABLES: In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.

Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red pepper flakes and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.

Tip: WINE RECOMMENDATION:
 Wines from Austria are more available than ever. Pick a gruner veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty change of pace.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2919

nutrition information per serving

334 calories; 23g total fat; 0mg cholesterol; 835mg sodium; 28g carbohydrates; 12g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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