Really yum and healthy, cashew cabbage
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 flavours are wonderful, plus it's versatile - you can use what you have on hand.
Prep Time: 20 minutes
Cook Time: 10 minutes

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 flavours are wonderful, plus it's versatile - you can use what you have on hand.
Prep Time: 20 minutes
Cook Time: 10 minutes
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:
- 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. - Add the mushrooms, capsicum, and cashews. Stir-fry for another 3 minutes.
- 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. - 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. - Season with freshly ground black pepper, if using. Serve hot.