small minced jalapeño pepper (keep seeds for some bite, i usually take them out)
1/3
cup raw cashews, toasted in a dry pan and set aside
1
small onion, sliced thinly
3
medium carrots, julienned
4
oz Shiitaki or mini bella mushrooms
1
red bell pepper, thinly sliced
1
handful snow peas, ends trimmed
3
heads baby bok choy, sliced
2
tbsp safflower or peanut oil
teriyaki sauce
1/4
cup soy sauce (or Bragg's liquid amines)
1/4
cup orange juice
1
tbsp honey
1
tbsp Olive oil
1/4
tsp ground ginger
1
tbsp sesame seeds
Directions
1.
Prepare Teriyaki sauce in small bowl and set aside
2.
Heat wok or 14" fry pan, then add oil and rotate pan to cover.
3.
Add onion, ginger & chili pepper, cook for 60 seconds until fragrant. Add carrots and mushrooms, stir quickly with wooden spoon and cook for 4-5 minutes.
4.
Add red pepper, snow peas & bok choy, cook 2-3 minutes; when vegetables are tender add Teriyaki sauce to the edge of the pan and toss. Sprinkle toasted cashews over vegetables.
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