Recipes Curried Cashew and Red Cabbage Stir-Fry 5.0 (3) 3 Reviews Colorful and delicious with an Asian flair, this curried cashew and red cabbage stir-fry will become a family favorite. Plus: F&W's Guide to Cooking with Vegetables By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, sliced 2 cloves garlic, minced or crushed 6 cups sliced red cabbage 1 large carrot, grated 2 teaspoons soy sauce 1/2 teaspoon sesame seed oil 1 teaspoon curry powder 1/2 teaspoon kosher salt Fresh cracked black pepper, to taste 1/2 cup toasted cashews 1/4 cup chopped fresh cilantro Directions Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft. Add the garlic, cabbage and carrots and stir occasionally until the cabbage is tender, 3 to 5 minutes. Stir in the soy sauce, sesame seed oil and curry powder. Cook until heated through. Season with salt and pepper if desired. Toss with cashews and cilantro and serve warm. Rate it Print