- 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
How to Make It
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.
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.
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