Cashew Cabbage
This Asian inspired whole food plant based cashew cabbage stir fry recipe is healthy and delicious, loaded with crunchy cashews and lots of yummy cabbage. It is reminiscent of the inside of an egg roll, only better, making it the perfect Whole Food Plant Based dinner.
This recipe is one of our favorite go-to dishes. We have made this yummy cashew cabbage stir fry too many times to count. It is so tasty and delicious, and best of all it’s fast to put together. Mom and I love Asian dishes and the Whole Food Plant Based diet really lends itself to healthy, flavorful stir fries. It is loaded with tons of healthy veggies: cabbage, carrots, peppers and onions – Mmmm.
I remember the first time (and even the second time) we made it, we were questioning ourselves about the intensity of the flavor. We’d ask each other, “Do you think there enough seasoning?” and “Should we add more?” The deceiving thing about this dish is while you are making it, should you happen to taste test it along the way, you may find yourself thinking “Hmmmm, there doesn’t seem to be much flavor happening here!” Don’t worry, trust me, once you are done preparing this dish, the flavors seem to come together perfectly at the end like magic
Cashew Cabbage
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
This recipe is one of our favorite go-to dishes. We have made this yummy cashew cabbage stir fry too many times to count. It is so tasty and delicious, and best of all it’s fast to put together. Mom and I love Asian dishes and the Whole Food Plant Based diet really lends itself to healthy, flavorful stir fries. It is loaded with tons of healthy veggies: cabbage, carrots, peppers and onions – Mmmm.
I remember the first time (and even the second time) we made it, we were questioning ourselves about the intensity of the flavor. We’d ask each other, “Do you think there enough seasoning?” and “Should we add more?” The deceiving thing about this dish is while you are making it, should you happen to taste test it along the way, you may find yourself thinking “Hmmmm, there doesn’t seem to be much flavor happening here!” Don’t worry, trust me, once you are done preparing this dish, the flavors seem to come together perfectly at the end like magic
Cashew Cabbage
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.
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