Ingredients

For 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 For Vegetables: 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 1 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

Description

Stir-Fried Vegetables With Toasted Cashews, Recipe

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