Sweet Potato Cabbage Cashew Stir Fry Recipes

CASHEW CABBAGE

Cashew Cabbage image

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 flavors are wonderful, plus it's versatile - you can use what you have on hand.

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

STIR-FRIED CABBAGE WITH CASHEWS

Stir-Fried Cabbage With Cashews image

F&W Magazine, newsletter 01/092008. Looks very interesting and have put it here for safe-keeping.

Provided by Manami

Categories Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons tomato paste
2 1/2 tablespoons soy sauce
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon kikkoman Thai sweet chili sauce
1 1/2 tablespoons vegetable oil
1 garlic clove, minced
crushed red pepper flakes, to taste
2 lbs savoy cabbage, cut into 2-inch pieces
1/2 cup roasted whole cashews

Steps:

In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.
Heat the oil in a wok.
Add the garlic & crushed red pepper flakes(if using) and stir-fry over moderately high heat for about 30 seconds.
Add the cabbage and stir-fry until just wilted, about 5 minutes.
Add the sauce mixture and stir-fry for 1 minute.
Serve topped with the cashews and brown rice.

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