- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
Ingredient:
- 3 tablespoons canned low-sodium chicken broth, vegetable broth, or homemade stock
- 1 teaspoon cornstarch
- 3 tablespoons cooking oil
- 2/3 cup cashews
- Dried red-pepper flakes
- 1 pound mushrooms, sliced thin
- 1/2 teaspoon salt
- 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
- 3/4 teaspoon Asian sesame oil
- 3 cloves garlic, minced
- 1 pound broccoli, thick stems removed, tops cut into small florets (about quart)
- 1 1/2 pounds napa (Chinese) cabbage (about 1/2 head), shredded about (1 1/2 quarts)
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
