The New Year always sparks my resolve to eat more vegetables. This recipe I have not made in a long time, but the flavors are wonderful, plus it’s versatile – you can use what you have on hand.
2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled and cut julienne
1 c sliced mushrooms
1 bell pepper, cut julienne
1 c whole cashews
1/4 c white wine
1/4 c low sodium soy sauce
1 to 2 lb finely shredded green cabbage
1-2 dash(es) dark sesame oil
1-2 dash(es) garlic powder
fresh ground black pepper (if desired)
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. May season with black pepper if desired.
Last Step: Don’t forget to share!