The New Year dependably starts my purpose to eat more vegetables. This formula I have not set aside a few minutes, however the flavors are great, in addition to it's flexible - you can utilize what you have close by.
"Love this! I additionally include my preferred Pad Thai sauce toward the end and bean grows! Warmth it up and have for lunch or supper all week!"
Wow this was SO great! My hubby said it was one of his fave veggie lover dishes I've made...i sprinkled little piece of maple syrup over it and some red pepper drops once done. Will def make once more!
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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
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.
For more detail : bit.ly/2HPQaxP
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