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Stir-fried Vegetables with Cashews

April 6, 2010

This ranks as one of my all-time best Chinese dishes ever.  It didn’t hurt that it had some of my favorite

stir-fried vegetables with cashews

vegetables in it- napa cabbage, tons of mushrooms, as well as cashews.  The sauce that flavors it is really light and flavorful as well.  I served this with Chinese chicken recipe, but this stole the show.  This recipe from Food & Wine serves 4.

Ingredients:

3 T chicken or vegetable broth

1 t cornstarch

3 T vegetable oil

2/3 c cashews, roasted and salted

Dried red-pepper flakes

1 pound button mushrooms, sliced thin

1/2 t salt

3/4 t Asian sesame oil

3 cloves garlic, minced

1 lb. broccoli, thick stems removed, tops cut into small florets (about quart)

1 1/2 lb.  napa (Chinese) cabbage (about 1/2 head), shredded (about 1 1/2 quarts)

1 large carrot, peeled and cut into 1/4″ sliced on the bias (optional, but I added this for color)

1 T oyster sauce

2 T  soy sauce

Directions:

In a small bowl, combine 1 tablespoon of the broth with the cornstarch.  Heat a wok over medium- high heat until smoking.  Swirl 1/2 T of oil into the pan and add the cashews, stirring until they begin to char, 1 to 2 minutes (if they char immediately, turn heat down to low).  Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.

In the same pan, heat 1 T oil over moderately high heat. Add the mushrooms and 1/4 t salt and cook, stirring occasionally, until golden brown, about 5 minutes (you want all the water to evaporate).  Transfer to the bowl with the cashews, add the sesame oil  and stir to combine.

Heat the remaining 1 1/2 T oil over moderately high heat and add the garlic.  Stir fry for 30 seconds.  Add the broccoli and cook until crisp tender, about 3-4 minutes.  Add the cabbage and stir fry until it wilts, about 2 minutes. Stir in the remaining 2 T broth and 1/4 teaspoon salt (if needed), 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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