Ingredients:
2 teaspoons cornstarch or arrowroot
2 tablespoons toasted sesame oil
3 cloves garlic, peeled and smashed with the flat side of a knife
2 tablespoons packed grated fresh ginger
1 medium head cauliflower, cut into tiny florets
1 small red bell pepper, diced
3 tablespoons tamari or low-sodium soy sauce
1 cup whole, roasted, unsalted cashews
1/3 cup packed, minced cilantro leaves
Directions:
1. In a small bowl whisk ¼ cup water with the cornstarch or arrowroot until smooth. Set aside.
2. Heat a large wok or skillet over medium-high heat. When the pan is hot, add the sesame oil, garlic, and ginger. Stir-fry until the garlic is fragrant and the ginger sizzles, about 1 minute. Add the cauliflower, bell pepper, and tamari or soy sauce, raise the heat to high, and stir-fry for 3 minutes.
3. Add the cornstarch or arrowroot slurry (stir to re-dissolve, if necessary) and the cashews. Cook until most of the liquid has evaporated and the florets have softened but still retain an al dente bite, about 5 minutes longer. Sprinkle with cilantro and serve immediately.
Serves 4