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Ingredients
1 tbsp vegetable or peanut oil.
1 tsp chili oil
2 onions, sliced
2 carrots, thinly sliced
2 zucchini, thinly sliced
4 oz/115 g broccoli, cut into florets
4 oz/115 g white mushrooms, sliced
4 oz/115 g small bok choy, halved
2 tbsp jaggery or brown sugar(anyone have any other options?)
2 tbsp Thai soy sauce
1 tbsp rice vinegar
2 oz/55 g/generous 1/3 cup cashews.
Method
1 Heat both the oils in a preheated wok or skillet, add the onions,
and stir fry for 1-2 minutes until beginning to soften.
2 Add the carrots, zucchini and broccoli and stir-fry for 2-3 minutes.
Add the mushrooms, bok choy, sugar, soy sauce, and vinegar and
stir-fry 1-2 minutes.
3 Meanwhile, heat and dry, heavy-bottom skillet over high heat, add
the cashews, and cook, shaking the skillet frequently, until lightly
toasted. Sprinkle the cashews over the stir-fry and serve
immediately.
1 tbsp vegetable or peanut oil.
1 tsp chili oil
2 onions, sliced
2 carrots, thinly sliced
2 zucchini, thinly sliced
4 oz/115 g broccoli, cut into florets
4 oz/115 g white mushrooms, sliced
4 oz/115 g small bok choy, halved
2 tbsp jaggery or brown sugar(anyone have any other options?)
2 tbsp Thai soy sauce
1 tbsp rice vinegar
2 oz/55 g/generous 1/3 cup cashews.
Method
1 Heat both the oils in a preheated wok or skillet, add the onions,
and stir fry for 1-2 minutes until beginning to soften.
2 Add the carrots, zucchini and broccoli and stir-fry for 2-3 minutes.
Add the mushrooms, bok choy, sugar, soy sauce, and vinegar and
stir-fry 1-2 minutes.
3 Meanwhile, heat and dry, heavy-bottom skillet over high heat, add
the cashews, and cook, shaking the skillet frequently, until lightly
toasted. Sprinkle the cashews over the stir-fry and serve
immediately.
