ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stir-Fried Cabbage with Cashews

Yield 4-6

Ingredients

  • 2 1/2 tablespoons tomato paste
  • 2 1/2 tablespoons soy sauce
  • 2 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon Chinese black bean-chile sauce--see Notes
  • 1 1/2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 2 pounds Savoy cabbage, cut into 2-inch pieces
  • 1/2 cup roasted whole cashews

How to Make It

  1. In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.

  2. Heat the oil in a wok. Add the garlic and stir-fry over moderately high heat for about 30 seconds. Add the cabbage and stir-fry until just wilted, about 5 minutes. Add the sauce mixture and stir-fry for 1 minute. Serve topped with the cashews.

  3. Serve With: Serve with barbecued spareribs--a natural for this Chinese-inspired dish.

  4. Notes: Chinese black bean-chile sauce is available at Asian specialty stores and some supermarkets.