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.
From: Food & Wine (http://www.foodandwine.com/recipes/stir-fried-vegetables-with-toasted-cashews)
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 319.1mg||11 %|
|Potassium 1077.1mg||28 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 22.2g|
|Protein 14.9g||21 %|
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Calories per serving: 370
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