A mainstay in Asian kitchens, this quick stir-fry is packed with vibrantly colored veggies and crunchy cashews to make for a multi-textured and filling dish. Serve with your favorite noodles or rice.
|4 teaspoons cornstarch||1 medium red pepper, sliced|
|1/4 cup water||2 cups Napa cabbage, sliced|
|4 cups broccoli florets||1/2 cup vegetable broth|
|2 tablespoons vegetable oil||1/4 cup low-sodium soy sauce|
|1/2 medium red onion, sliced||1/2 cup roasted cashews|
|2-inch knob ginger, sliced||1 tablespoon sesame oil|
|2 cloves garlic, minced|
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.
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