Serve this with short grain brown rice which has a really nice nutty flavour and pleasantly chewy texture. Add tofu or shredded chicken if you like, though it will no longer be vegetarian if you do. Some tips regarding the ingredients listed: If you do not have rice wine, you can always use Gin or Dry White Wine instead. If you do not have Coconut Oil, you can use Vegetable, Canola or Olive; just as long as it doesn’t have a strong flavour. With regards to the broccoli, I do not recommend using fresh, as it is close to impossible to check for insects. Instead, frozen florets are available with reliable hechshers at your local grocery store.
2 tablespoons soy sauce
¼ cup stock or water
½ teaspoon brown sugar
1 tablespoon rice vinegar
1 tablespoon rice wine
2 teaspoon toasted sesame oil
1 teaspoon corn starch
2 tablespoon coconut oil
½ cup raw cashews
2 cloves garlic, minced
1 tablespoon freshly grated ginger
½ teaspoon chili flakes (more if you like it spicy)
1 cup finely sliced carrots (1-2 medium sized carrots)
2 cups broccoli small florets
1 stalk of celery, finely sliced
1½ cups shiitake mushrooms, sliced
½ bell pepper, sliced into thin strips
Remember the number one stir-fry rule: prepare everything before you start cooking. Wash, dry and trim all of the vegetables and then slice and chop them as described above, keeping them in neat separate piles, perhaps in small bowls. Portion out the cashews and chili flakes.
Make the sauce by combining all of the ingredients but the cornstarch. Mix a little liquid with the cornstarch to make a smooth paste before combining it with the rest of the ingredients. Set aside.
In a wide skillet or wok, heat a tablespoon of coconut oil over medium-high heat. When hot, add the cashews and toss and stir until browned; remove pan from heat and cashews to a kitchen towel. Return the pan to the heat add the other tablespoon of coconut oil, when hot, add the garlic, ginger and chili; cook quickly for not even a minute, briskly stirring. Add the carrots, broccoli and celery, stir several times. Add the mushrooms and pepper; stir fry for a minute or two and then pour in the sauce; bring to a bubble and cover. Cook for about 3 – 5 minutes, until the liquid has thickened and coated everything well. Add the cashews back in, stir to combine and serve on rice.