Vegetable Stir-Fry with Cashews

Instructions

1. Step 1

   Prepare the vegetables, garlic, and ginger as specified in the ingredient list, keeping each ready beside the stove.

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, water, rice vinegar, sesame oil, brown sugar, and cornstarch until smooth. Set the sauce aside.

   Ingredients used: 12.0 gr Brown Sugar, 8.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the empty wok over high heat for 1 minute. Add the vegetable oil and swirl to coat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: wok

4. Step 4

   Add the onion and carrots. Stir-fry continuously over high heat until they begin to soften.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Carrot, 1.0 piece Yellow Onion

   Cookware: spatula, wok

5. Step 5

   Add the broccoli and mushrooms. Continue stir-frying over high heat until the broccoli brightens and the mushrooms begin to brown.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Broccoli, 200.0 gr Button Mushroom

   Cookware: spatula, wok

6. Step 6

   Add the bell peppers, sugar snap peas, garlic, and ginger. Stir-fry over high heat until fragrant and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 12.0 gr Garlic, 15.0 gr Ginger, 150.0 gr Pea

   Cookware: spatula, wok

7. Step 7

   Whisk the prepared sauce again, then pour it into the wok. Add the cashews and toss over high heat until the sauce bubbles and evenly coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Cashew

   Cookware: mixing bowl, spatula, whisk, wok