Mix the cornstarch and cold water together in a small bowl and set aside.
Heat a wok or large non-stick pan over medium heat. Add the cashews and toast, stirring often, until lightly browned and fragrant, 2 to 3 minutes (careful not to burn them). Transfer cashews to a bowl and set aside.
Add the peanut oil to the pan and turn the heat up to medium-high. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the garlic and cook for 10 seconds or until fragrant. Transfer mushrooms to the bowl with the cashews.
Add the yellow onion and bell pepper to the pan and cook, stirring often, until tender but still crisp, about 4 minutes. Transfer onion and peppers to the bowl with the cashews and mushrooms.
Add the broccoli and bok choy to the pan and cook, stirring occasionally, about 3 minutes.
Add the cashews, mushrooms, onion, peppers, green onion, soy sauce, sesame oil, and red pepper flakes into the pan with the broccoli and bok choy. Stir to combine then pour in the cornstarch and water mixture. Stir and cook 2 more minutes.
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