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Stir-Fried Vegetables with Toasted Cashews

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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.
RECIPE 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 bulbs 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
Stir-Fried Vegetables with Toasted Cashews Recipe at Cooking.com
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.


WINE RECOMMENDATION: Wines from Austria are more available than ever. Pick a grener 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 334
Sodium: 835mg
Fiber: 12g
Carbohydrates, Total: 28g
Protein: 12g
% Cal. from Fat: 62%
Fat. Total: 23g
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