How to Make It
In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.
Heat the oil in a wok. Add the garlic and stir-fry over moderately high heat for about 30 seconds. Add the cabbage and stir-fry until just wilted, about 5 minutes. Add the sauce mixture and stir-fry for 1 minute. Serve topped with the cashews.