Cashew, Celery and Cabbage Stir-Fry with Rice Noodles


Last night for dinner, as part of my Detox Day 4 menu, I thought a stir-fry would be a good way to get in some of my veggie quota for the day. We had some cashews on hand, so here’s what I whipped up:

Cashew, Celery and Cabbage Stir-Fry with Rice Noodles

1 package rice noodles

Vegetable oil for sautéing (I used safflower oil)

1/2-inch slice fresh ginger, skin removed

1 large clove garlic

2 stalks celery, chopped

1/2 small head of cabbage, shredded

1 small bunch scallions, sliced

3/4 cups roasted, salted cashews

About a 3/4 cup chicken stock

About 1 tsp. arrowroot for thickening

Dash of cayenne pepper (or pinch of red pepper flakes)

Salt and pepper to taste

I’m not an expert with stir-fry cooking but I know one of the keys to success is being organized in the kitchen by preparing all ingredients ahead of time.

Chop celery, shred cabbage, and slice scallions so they’re ready for this quick sauté-style meal.

Bring about 6 cups of water to boil in large saucepan for rice noodles. When it’s boiling rapidly, add rice noodles, stir, turn off heat, and cover pan. Let sit for about 7 minutes. Drain.

Meanwhile, heat oil in wok over medium-high heat. Add ginger and saute several minutes. Remove ginger from pan.

Press garlic clove into oil in wok. Add celery and stir one minute.

Add cabbage and scallions. Stir about 2 minutes.

Push veggies aside and pour chicken stock in the bottom of the wok; turn off heat and add arrowroot, stirring to blend. Add cooked rice noodles and cashews. Mix well. Season with cayenne pepper, salt and pepper.

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