Sesame Honey Pineapple Ginger Vegetarian Stir Fry

Ingredients:

For the Sauce:

• 1/2 cup vegetable broth (or water)

• 1/2 cup pineapple juice

• 1/4 cup soy sauce

• 2 Tablespoons cooking sherry

• 2 Tablespoons honey

• 1 Tablespoon fresh grated ginger

• 2 cloves garlic, minced

• 3 teaspoons corn starch

• 2 teaspoons sesame oil

For the 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 corn starch

• 2 zucchini, thinly sliced

• 4 baby bok choy, chopped

• 1 cup fresh pineapple, diced

• For serving: White Rice, thinly sliced green onions, and toasted sesame seeds

Directions:

1. Cook rice for serving, if desired.

2. In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the vegetable broth, pineapple juice, soy sauce, cooking sherry, honey, ginger, garlic, cornstarch, and sesame oil.

3. 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.

4. Add the broccoli, carrots, peppers, and cornstarch 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.

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