Cashew Cabbage

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 Carrot
  • 2 stalk(s Celery
  • 1 dash(es Garlic powder
  • 1 lb Green cabbage
  • 1 cup Mushrooms
  • 1 Onion, small

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 Black pepper, fresh ground

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 dash(es Sesame oil, dark

• Nuts & Seeds

  • 1 cup Cashews, whole

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on justapinch.com

Description

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)

Directions

• 1In 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. 2Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder. 3Continue stirring until cabbage is done to your liking. May season with black pepper if desired.