Cashew and Vegetable Stir Fry

Ingredients

• Black pepper - To taste
• Salt - To taste
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Snow peas - 1 cup
• Bell peppers - 2, sliced
• Carrots - 2 medium, sliced
• Broccoli - 2 cups, florets
• Cashews - 1 cup

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water, salt, and black pepper. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add cashews and toast until lightly browned. Remove from the skillet and set aside.
3. In the same skillet, add a little oil if needed. Add garlic and ginger and cook for 1 minute until fragrant.
4. Add broccoli, carrots, bell peppers, and snow peas to the skillet. Stir fry for 5-7 minutes until the vegetables are tender-crisp.
5. Pour the sauce mixture over the vegetables and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
6. Remove from heat and stir in the toasted cashews.
7. Serve the cashew and vegetable stir fry hot as a main course or a side dish. Enjoy!