Cashew Cabbage

The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it's versatile - you can use what you have on hand.

Cook time: 10 Min
Prep time: 20 Min
Yield: 4

Ingredients

2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk celery, thinly sliced
1 carrot, peeled and cut julienne
1 cup sliced mushrooms
1 bell pepper, cut julienne
1 cup whole cashews
1/4 cup white wine
1/4 cup low sodium soy sauce
450g - 900g finely shredded green cabbage
1-2 dash dark sesame oil
1-2 dash garlic powder
fresh ground black pepper (if desired)

Directions

1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
3. Continue stirring until cabbage is done to your liking