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In a small bowl, combine the cornstarch and water; Set aside.
Fill a medium saucepan halfway with water and bring to a boil. Add the broccoli florets and cook for 30 seconds. Drain and set aside.
In a large sauté pan or wok over high heat, heat the oil. Add the onion and ginger. Stir for 1 minute. Add the garlic, red pepper, and cabbage. Cook for 3 to 5 minutes, continually stirring. When the vegetables begin to soften, add the broth and soy sauce. Stir to coat. Drizzle the cornstarch mixture over the vegetables and cook until the liquid begins to thicken. Turn off the heat and toss in the cashews. Drizzle sesame oil over the stir-fry.
Serve over noodles or rice.