Cabbage, carrot, bell pepper, mushroom and cashew stir fry

Master the art of stir-frying with our Cabbage, Carrot, Bell Pepper, Mushroom, and Cashew Stir Fry recipe, a comprehensive guide to achieving perfect texture and flavor.”

Optional Ingredients:

– Protein sources (chicken, tofu, tempeh)
– Other vegetables (broccoli, zucchini, bell peppers)
– Nuts or seeds (almonds, pumpkin seeds)
– Spices (cumin, coriander, chili flakes)Cooking Techniques:

– Stir-frying
– Sautéing
– Roasting

Nutritional Benefits:

– High in vitamins A, C, and K
– Rich in fiber and antioxidants
– Good source of protein and healthy fats

Ingredients:

1. Added some chickpeas. Pretty simple and total cook time was 15 min!”
2. 2 Tbsp Olive  oil, for high heat
3. 1 sm onion, thinly sliced
4. 2 stalk celery, thinly sliced
5. 1 carrot, peeled and cut julienne
6. 1 c sliced mushrooms
7. 1 bell pepper, cut julienne
8. 1 c whole cashews
9. 1/4 c white wine
10. 1/4 c low sodium soy sauce
11. 1 to 2 lb finely shredded green cabbage
12. 1-2 dash dark sesame oil
13. 1-2 dash garlic powder
14. fresh ground black pepper (if desired)

How To Make Cashew Cabbage

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.