It’s been SO long since I’ve made a stir fry, and because I received a very large head of Bok Choy in my last CSA delivery I figured it was about time! Stir fries are great because you can use almost any veggie that’s in your fridge and the only time consuming part of making it is chopping everything up. For this recipe, I only had raw cashews on hand so I toasted them in a pan for roughly 10 minutes on low-medium heat; and they worked perfectly!
Ingredients (serves 4):
2 Tbsp. Sesame oil
1 1/2 Cup White Onion, Sliced into Slivers
4 Cloves Garlic, Sliced
1 Cup Carrots, Cut into Sticks
1 Red Bell Pepper, Slivered
1 1/2 Cup Sliced Mushrooms
1 Summer Squash (Zucchini, Bush Baby, etc.), Cut into sticks
3-4 Cups Chopped Bok Choy (or if you have Baby Bok Choy, you can put in the whole leaf)
1/2 Cup Roasted/Toasted Cashews (Unsalted)
1 1/2 Tbsp. Sesame Seeds
3 Tbsp. Bragg’s Liquid Aminos (or low sodium Soy Sauce)
1/4 tsp. Red Pepper Flakes
Use a VERY LARGE pan (you don’t want to overcrowd it) over medium heat, pour sesame oil into it and warm the oil. Place onion slivers into the pan and cook until the start to get a little clear, then add in garlic and carrot sticks. Saute until onions are completely clear, 5-8 minutes, then add in bell pepper slivers, mushrooms, and zucchini. Heat for another 5 minutes until veggies soften, make sure to move them around the pan to cook them evenly; then add in roasted cashews, sesame seeds, bok choy, liquid aminos, and red pepper flakes. Cook it together until bok choy is completely wilted, serve warm and garnish with SRIRACHA of course, or not if you don’t like spicy.