Stir-Fried Vegetables with Toasted Cashews

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.

Yield: 4
Recipe from Food & Wine

More From Food & Wine


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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stir-Fried Vegetables with Toasted Cashews Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy