Stir-Fried Vegetables with Cashews
Learning to make a stir-fry is extremely satisfying once you have mastered the technique of wok heat control and when to add the vegetables and sauces. The crispy delicious vegetable flavor is accentuated with the delicious crunchy cashew nuts.
Yield: 4 servings
2 tablespoons vegetable broth, low-sodium
1-1/2 teaspoons cornstarch
1/2 cup unsalted cashew nuts
1 tablespoon canola or vegetable oil
1 pound broccoli, cut into small florets
1 red bell pepper, thinly sliced
1/2 pound shitake mushrooms, thinly sliced
2 scallions, white and green parts, thinly sliced
1 medium garlic clove, peeled and minced
1 pound Chinese cabbage, thinly sliced
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
In a small bowl, combine the broth with the cornstarch and set aside.
Place a large nonstick wok on the stove over moderate-high heat. Add the cashew nuts and cook, stirring constantly until starting to color, about a minute. Transfer the nuts to a medium bowl and set aside.
Add the oil to the wok and when shimmering, add the broccoli and cook, stirring constantly, until it just starts to soften, about a minute. Add the red pepper and cook, stirring constantly, until it just starts to soften, about a minute. Add the mushrooms and continue to cook, stirring constantly, until golden brown, about 2 minutes.
Add the scallions, cabbage and garlic and cook until fragrant and tender, about 1 minute. Stir in the sauces, sesame oil and cornstarch mixture and bring to a boil, stirring until the sauce coats the vegetables, about 1 minute. Toss with cashews
To serve: Transfer the stir-fried vegetables to a large platter or bowl and serve immediately.
Weekend Cooking - June 1, 2014
1720 Valley View Drive