2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled, julienne cut
1 c sliced mushrooms
1 bell pepper, julienne cut
1 c whole cashews
1/4 c white wine
1/4 c soy sauce
1 – 2 lb finely shredded green cabbage
1-2 dashes dark sesame oil
1-2 dashes garlic powder
fresh ground black pepper if desired
In a wok, heat oil over medium-high heat, add onion, celery and carrot, stir fry for about 5 minutes. Add mushrooms, pepper and cashews, stir fry for 3 minutes.
Add wine, soy sauce and cabbage. Stir well, cover, steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
Continue stirring until cabbage is done your liking. If desired season with black pepper.
