Chinese recipes |
Stir-Fried Vegetables With Toasted Cashews |
3 tablespoons canned low-sodium chicken broth or homemade stock 1 teaspoon cornstarch 3 tablespoons cooking oil 2/3 cup cashew nuts Dried red pepper flakes -- to taste 1 pound mushrooms -- sliced thin 1/2 teaspoon salt 4 scallions -- white sliced thin, green tops chopped and reserved separately 3/4 teaspoon Asian sesame oil 3 garlic cloves -- minced 1 pound broccoli -- thick stems removed, tops cut small florets - (abt 1 quart) 1 1/2 pounds napa Chinese cabbage - (abt 1/2 head) -- shredded 1 tablespoon oyster sauce 2 tablespoons soy sauce |
In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately-high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 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. |