3 green onions, sliced, separate the white parts from the green parts
4 cups broccoli, chopped
2 cups mushrooms, chopped
1 cup snow peas
2 cups bok choy, chopped
1/2 cup cashews, chopped
1/4 cup water
1 tablespoon reduced sodium soy sauce
1 teaspoon freshly grated gingerroot
1 teaspoon honey
1 tablespoon cornstarch
1 teaspoon pepper
2 garlic cloves, finely chopped
Steps:
In a small bowl, mix together all ingredients for the sauce. Set aside.
Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
Add the snow peas and bok choy and sauté for 2 minutes.
Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
Serve immediately with brown rice.
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