Honey Veg Stir Fry

Ingredients

Sauce

  • 2 tablespoons Manawa honey (we recommend tawari or rewarewa honey)
  • 1/2 cup vegetable or chicken stock (or water)
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 1 tablespoon fresh grated ginger or 1 level teaspoon of powdered
  • 2 cloves garlic, minced
  • 3 teaspoons cornflour
  • 2 teaspoons sesame oil

Stir Fry

  • 1 tablespoon sesame oil
  • 2/3 cup roasted, salted cashews
  • 2 cups broccoli florets, chopped
  • 3 medium carrots, peeled, then use the peeler
    and continue peeling the carrot into long strips
  • 2 red peppers, sliced
  • 1½ teaspoons cornflour
  • 2 zucchini, thinly sliced
  • 4 baby bok choy, chopped (if available)
  • 1 cup fresh pineapple, diced

Directions

Cook rice for serving, if desired.

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the stock, pineapple juice, soy sauce, honey, ginger, garlic, cornflour, and sesame oil.

Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized.  Remove the cashews to a plate.

Add the broccoli, carrots, peppers, and cornflour to skillet. Stir fry the veggies for 5 minutes. Add the zucchini, bok choy, and pineapple and stir fry for 5-10 more minutes.

Add the sauce and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.

Place rice in a bowl and top with veggies. Sprinkle caramelized cashews, green onions, and toasted sesame seeds over top.

Serve immediately.

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