Broccoli Cashew Stir Fry

• 2 Tablespoons Soy Ginger Sauce
• 2 Tablespoons Chinese Rice Wine
• 2 Tablespoons Honey
• 1 Tablespoon Cornstarch
• 4 Tablespoons Water
• 1/3 cups Raw, Whole Cashews
• 1-1/2 Tablespoon Grape Seed Or Peanut Oil
• 12 ounces, weight Broccoli Florets
• 1/2 whole Red Bell Pepper; Cut Into About 1 Inch Pieces
• 2 cups Cooked Steamed Rice, Or As Desired For Serving

1. 1. In a small bowl mix together the soy ginger sauce, Chinese rice wine, and the honey. Set to the side.
2. 2. In another small bowl, mix together the cornstarch and water. Set to the side.
3. 3. In a large heavy bottomed skillet roast the cashews over medium heat. Stir often to keep from burning. Once they start smelling toasted, remove the cashews to a bowl and set to the side.
4. 4. Heat the oil in the same skillet over medium high to high heat.
5. 5. Once hot, add the broccoli to the hot skillet. Cook and stir for about 3 minutes, until the broccoli just starts to soften.
6. 6. Add the red bell pepper and cook for another 2 minutes until the peppers just begin to soften.
7. 7. Add the soy ginger sauce mixture; give it a quick stir, and then stir in the cornstarch and water a tablespoon at a time. Continue cooking and stirring until the sauce has slightly thickened.
8. 8. Toss in the cashews at the last. Remove from the heat, and enjoy with steamed rice.
9. Notes:
10. - Soy sauce with about a teaspoon of fresh grated ginger and a clove of minced garlic can be substituted for the store bought soy ginger Sauce.
11. - You can substitute roasted cashews for raw cashews. If you do, just skip step 3.

ginger sauce, chinese rice, honey, cornstarch, water, cashews, grape seed or peanut oil, broccoli, red bell pepper, rice

Taken from tastykitchen.com/recipes/sidedishes/broccoli-cashew-stir-fry/ (may not work)