Ingredients:​

• 2 tablespoons cooking oil (suitable for high heat, e.g. peanut or vegetable oil)
• 1 small onion, thinly sliced
• 2 celery stalks, thinly sliced
• 1 carrot, peeled and cut into thin strips (julienned)
• 1 cup (about 100g) sliced mushrooms
• 1 capsicum (any colour), cut into thin strips
• 1 cup (about 150g) whole cashews
• 60 mL dry white wine
• 60 mL reduced-salt soy sauce
• 500 g to 1 kg finely shredded green cabbage
• A few drops of dark sesame oil (to taste)
• A pinch or two of garlic powder
• Freshly ground black pepper, to taste (optional)

Method:​

1. Heat the oil in a wok or large deep frying pan over medium-high heat.
   Add the onion, celery, and carrot. Stir-fry for about 5 minutes, or until they start to soften.
2. Add the mushrooms, capsicum, and cashews. Stir-fry for another 3 minutes.
3. Pour in the white wine and soy sauce, then add the shredded cabbage.
   Stir everything well, then cover the pan with a lid. Let it steam for about 5 minutes, or until the cabbage begins to wilt.
4. Remove the lid. Stir in a few drops of sesame oil and a pinch of garlic powder.
   Continue to stir-fry until the cabbage is cooked to your liking.
5. Season with freshly ground black pepper, if using. Serve hot.