- Heat 1 tbs peanut oil in a large wok over high heat.
- Add 1 finely diced red chili pepper, 1 finely chopped onion and garlic clove, and cook for 2 minutes.
- Add 1 cup broccoli florets, 1 sliced sweet red pepper and cook until just tender, about 3 minutes.
- Add 1 cup peas and toss with a splash of soy sauce.
- Garnish with roasted cashews and serve with jasmine rice.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook