Cashew Cabbage

 

The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it’s versatile – you can use what you have on hand.

Ingredients

• 2 Tbsp cooking oil, for high heat
• 1 small onion, thinly sliced
• 2 stalk(s)celery, thinly sliced
• 1carrot, peeled and cut julienne
• 1 c sliced mushrooms
• 1bell pepper, cut julienne
• 1 c whole cashews
• 1/4 c white wine
• 1/4 clow 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 

1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes.
2. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
3. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes.
4. Stir in sesame oil and garlic powder.
5. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Source: Cashew Cabbage | Just A Pinch Recipes

Enjoy this cashew cabbage any night of the week. It’s basically a cabbage stir-fry with an Asian flair. Shredded cabbage, carrots, celery, mushrooms, peppers, and onion cook down and absorb the flavors from the soy sauce and sesame oil. The cashews are almost crunchy compared to all of the soft veggies. A very easy side dish.