Step 1

1 Trim the cabbage, cutting away and discarding the core end

Step 2

2 Cut the remaining leaves crosswise into 1-inch pieces

Step 3

3 Place in a large bowl, add cold water, swish around with your fingers and then drain well, allowing some water to cling to the leaves

Step 4

4 Combine the broth, sugar, soy sauce, salt and pepper in a small bowl; stir well

Step 5

5 Heat a wok or a large, deep skillet with a tight-fitting lid over high heat for 30 seconds

Step 6

6 Add the oil and swirl to coat

Step 7

7 Add the garlic and toss until fragrant and beginning to brown, 10 to 20 seconds

Step 8

8 Add the cabbage and toss (two slotted spoons work well) until coated with oil and the leaves begin to wilt, about 1 minute

Step 9

9 Quickly stir the sauce mixture to combine and add to the pan

Step 10

10 Toss well and cover immediately

Step 11

11 Cook until slightly wilted and tender but still bright green, 1 to 2 minutes

Step 12

12 Transfer the cabbage, including its cooking liquid, to a deep serving platter

Step 13

13 Garnish with radishes, scallions and cashews

Step 14

14 Serve hot or warm

Step 15

15 NOTE: Toast the cashews in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching, until they become fragrant and lightly browned

Step 16

16 Transfer to a plate immediately