Ingredients (wisk together for sauce)
2/3 cup vegetable stock
¼ cup soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons cornstarch
Heat and Stir Fry
1 tablespoon peanut oil
2 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
½ teaspoon red pepper flakes
2 cups portobello mushrooms, gilled, & sliced into 3 inch pieces
10 to 15 snow peas, cut into half
½ cup water
Garnish
1 cup scallions, chopped
1 cup cherry tomatoes
½ cup cashews
Instructions
Whisk all ingredients for the sauce together except cornstarch.
Whisk in the cornstarch until dissolved; set aside.
Prepare vegetables.
Heat oil in large skillet or wok over high heat.
Add ginger, garlic, and pepper flakes; stir-fry 20-30 seconds.
Add mushrooms and asparagus and stir-fry 1 minute.
Add water, cover and steam 2 minutes.
Uncover and stir on sauce mixture.
Bring to boil and cook 1 minute, or until thickened.
Add tomatoes and scallions.
Garnish each serving with cashews
NOTES: We substituted snow peas for asparagus.
This recipe is from Cuisine Magazine, pix the next time we make it...
