Vegetable Stir Fry With Cashews

• 4 cups broccoli florets
• 4 large carrots chopped
• 1 red pepper chopped, or mix of coloured peppers
• 10 mushrooms quartered
• 1 tablespoon coconut oil
• 3 cloves garlic minced
• 1 tablespoon ginger grated
• 1/2 cup vegetable stock
• 2 teaspoons corn starch
• 3 tablespoons low sodium soy sauce
• 1 teaspoon rice vinegar
• 2 pinches red pepper flakes
• 1/2 cup roasted cashews
• rice

1. In a small bowl, stir together the stock, corn starch, soy sauce, vinegar, and red pepper flakes.
2. Heat coconut oil in wok over medium high heat and add garlic and ginger. Cook until fragrant. In order, add carrots, mushrooms, broccoli, peppers and cook, stirring gently to that they cook quickly, remaining firm and with bright colours.
3. Add stock mixture and cook until sauce has thickened and is clear. Top with cashews.
4. Serve with rice, barley, quinoa, or noodles of choice

broccoli florets, carrots, red pepper, mushrooms, coconut oil, garlic, ginger grated, vegetable stock, corn starch, soy sauce, rice vinegar, red pepper, cashews, rice

Taken from www.yummly.com/recipe/Vegetable-Stir-Fry-with-Cashews-1476122 (may not work)