The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
3 tablespoons canned low-sodium chicken broth, vegetable broth, or homemade stock
1 teaspoon cornstarch
3 tablespoons cooking oil
2/3 cup cashews
Dried red-pepper flakes
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 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
- In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
- In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
- Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute.
- Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil.
- Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.