Stir-Fried Vegetables with Toasted Cashews |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
3 tablespoons canned low-sodium chicken broth or homemade stock |
1 teaspoon cornstarch |
3 tablespoons cooking oil |
2/3 cup cashews |
dried red-pepper flakes |
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 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:
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 a pinch of red-pepper flakes.
2. 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.
3. 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.
4. Wine Recommendation: Wines from Austria are more available than ever. Pick a grüner veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty change of pace.
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