By Susan Feliciano @frenchtutor
2 Tbspcooking oil, for high heat
1 smallonion, thinly sliced
2 stalk(s)celery, thinly sliced
1carrot, peeled and cut julienne
1 csliced mushrooms
1bell pepper, cut julienne
1 cwhole cashews
1/4 cwhite wine
1/4 clow sodium soy sauce
1 to 2 lbfinely shredded green cabbage
1-2 dash(es)dark sesame oil
1-2 dash(es)garlic powder
fresh ground black pepper (if desired)
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.