2 teaspoons plus 2 tablespoons peanut or other oil
¼ cup raw cashews , chopped
Pinch red pepper flakes
1 teaspoons arrowroot or cornstarch
2 carrots , sliced thinly on a diagonal
450g pak choi
4 cloves garlic, minced
4 teaspoons minced ginger
2 tablespoons tamari soy sauce
Heat the first 2 teaspoons of oil in a skillet. Add the cashews and stir and cook until they are light golden. Add the pepper flakes and salt. Set aside. In a small bowl, mix the arrowroot/cornstarch with 3 tablespoons of water to make a slurry; set aside. Trim the leaves off the pak choi stems. If they are small, leave them whole, if larger, cut into 3-inch ribbons. Cut the stems into 1-inch lengths. Heat the remaining oil in a pan or wok over high heat. When hot, stir in the garlic and ginger and stir-fry about 30 seconds. Add the carrots and stir-fry several minutes, until the carrots are almost tender. Then add both pak choi stems and leaves and stir-fry until the leaves are wilted. Add the soy sauce and the arrowroot slurry and stir-fry until the vegetables are glazed. Stir in the cashews. Season with salt and more pepper flakes if your heat quotient runs on the hot side. Serve immediately.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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