small minced jalapeño pepper (keeps in seeds for some bite)
1/3
cup raw cashews, toasted in a dry pan and set aside
1
small onion, thinly sliced
3
carrots, julienned
4
ozs shiitaki or mini bella mushrooms
1
red pepper, thinly sliced
1
handful snow peas, ends trimmed
2
heads baby bok choy, sliced
2
tbsp safflower or peanut oil
Directions
1.
Wash and dry vegetables
2.
Heat wok or fry pan then add oil and rotate pan to cover with oil
3.
Add onion, ginger & chili pepper, cook for 30-45 seconds
4.
Add carrots & mushrooms, stirring quickly with wooden spoon, then allowing to cook for a few minutes before adding red pepper, snow peas & bok choy, cook 1-2 minutes.
5.
When vegetables are tender, add some sauce and toss.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
