Ingredients

The following ingredients have 6 Servings
  • White rice, for serving
  • ½ cup raw cashews
  • 2 small heads broccoli, 3-4 cups after trimming
  • ½ large yellow onion, about 2 cups
  • 2 medium carrots, about 1 cup
  • 12 Shiitake mushrooms (about 3 ounces in weight)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 4 ounces sugar snap peas
  • 1 small head bok choy (about 10 ounces)
  • Toasted sesame seeds for garnish
  • 8 tablespoons peanut oil, divided (1/2 cup)
  • 2 teaspoons finely grated ginger
  • 2 teaspoons finely grated garlic
  • ½ teaspoon chili paste or flakes
  • 1 bunch scallions, whites minced and greens saved for garnish
  • 1/3 cup soy sauce
  • ¾ cup chicken (or vegetable) stock, divided
  • 1 ½ tablespoons granulated sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon dry sherry
  • 2 teaspoons corn starch

Instruction

  • If serving with rice, start cooking that now, then keep warm until ready to serve.
  • In a dry wok over high heat, toast the cashews until golden. Remove to a plate and hold until the end.
  • Most of the time to prepare this dish is in the preparation of the vegetables and measuring out the sauce ingredients. The actual cooking process is short so make sure every single ingredient is prepared first.