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.
I have been receiving your cornflower box (plus extras!) since December and I wanted to write to thank everyone at Shillingford for an absolutely fantastic service.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
