We eat a stir fry of some sort in our house weekly. I just change the ingredients to the season and our cravings. This particular recipe produces an amazing, colorful and crunchy plate of deliciousness. I serve it over brown rice, but it would also be delicious over thin rice noodles. This recipe is very easy and you could most definitely substitute and change things around often to keep it new and exciting. I will be making this often.

Vegetable Cashew Stir-fry

adapted from Gourmet, May 2007 and Fresh365

Yields 4 servings

3 T sesame oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 c of shitake mushrooms sliced
1 c of julienned carrots
1/4 lb snow peas (apx 2 c)
1 bunch scallions, chopped (white and green parts separated)
4 garlic cloves, minced
1 1/2 T grated peeled fresh ginger
1/4 t dried red-pepper flakes
3/4 c vegetable broth
1 1/2 T soy sauce (I use gluten-free low sodium tamari soy)
1 1/2 t cornstarch
1 t honey
1/2 t salt
1/4 t black pepper
1/2 c salted roasted cashews
1 T sesame seeds

Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Add oil, then stir fry peppers, mushrooms, peapods, carrots, garlic, ginger, red-pepper flakes, and scallion whites until vegetables are just tender. In a small bowl, stir together broth, soy sauce, cornstarch, sugar, salt and pepper. Add to veggies in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in scallion greens, cashews and sprinkle with sesame seeds.