Braised Vegetables With Cashews. New Music From Pacific.

Recently seen through my lens.

So that all was before I got back from my quick trip to the Bahamas. I’ll have some warmer photos of that trip soon.

Also stop by tomorrow for some cute Halloween treats I made today and can’t wait to share with you.

To hold you over, today’s recipe is for a light veggie-rice bowl teeming with Asian flavors. The cashews add fun crunch.

Braised Vegetables With Cashews

Ingredients:

1 Tbs peanut oil
2 cloves garlic, minced
2 tsp grated fresh ginger
3/4 lb baby bok choy, cut into 4 inch lengths
3/4 cup baby corn, sliced in half on the diagonal
3/4 cup chicken or vegetable stock
3/4 cup canned, drained bamboo shoots
1 2/3 cup oyster mushrooms, sliced in half
2 tsp cornstarch
2 Tbs oyster sauce
2 tsp sesame oil
1 cup bean sprouts
1/2 cup cashews
Steamed rice, to serve

Directions:

1. Heat a wok over medium heat. Add the oil.

2. Add the garlic and ginger and stir fry for 1 minute.

3. Increase heat to high. Add bok choy and baby corn. Stir fry for another minute.

4. Add the stock and cook for 3-4 minutes or until bok choy stems are just tender.

5. Add the bamboo shoots and mushrooms. Cook for 1 minute.

6. In a small bowl mix together the cornstarch and 1 tablespoon of water. Stir into the vegetables along with the oyster sauce.

7. Cook for 1-2 minutes, or until the sauce is slightly thickened.

8. Stir in the sesame oil and bean sprouts. Serve immediately over rice and sprinkle with the cashews.

Serves 4 – 6

Recipe from 101 Vegetarian Recipes