Pak Choi and Carrot Stir-Fry with Toasted Cashews

Directions

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.