Vegetable Cashew Stir Fry

I want to share with you one of my favorite simple recipes, this Vegi Cashew Stir Fry. I have made it a countless number of times and turn to it whenever I am at a loss for what to cook, which does happen more than I would like to admit. It is colorful and comes together quickly (just do your prep work beforehand). The best part is, it is pretty hard to mess it up. I have been out of vegetable broth (used water and more salt). Forgotten the cornstarch (oops!). And swear I bought snow peas, only to find them “missing” come dinnertime (threw in some carrots instead). But if you are going to forget anything, try not to overlook the cashews. They add a wonderful crunch and are what really makes this stir fry stand out over others.

Vegetable Cashew Stir-fry
adapted from Gourmet, May 2007 . serves 4

3 T vegetable oil
1 red bell pepper, sliced
1 small head broccoli, chopped
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
1 1/2 t cornstarch
1 t sugar
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 bell pepper, broccoli, peapods, garlic, ginger, red-pepper flakes, and scallion whites until vegetables are just tender, 5 to 6 minutes. In a small bowl, stir together broth, soy sauce, cornstarch, sugar, salt and pepper. Add to vegis in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in scallion greens, cashews and sprinkle with sesame seeds.