It must be spring elsewhere because we are finally getting a better selection of produce in the grocery store. This week, it meant cheap mandarin oranges and asparagus. I steamed the asparagus and rolled it with tofu, rice, and a splash of hoisin sauce in a sheet of nori. The hoisin makes the sushi more palatable for the boys who still whine about eating seaweed. The plan for the mandarin oranges was to pair them with chickpeas, almonds, and a sweet and salty sauce. But, I did not have almonds, so I went with cashews. Actually, now that I think about it, this dish is very closely related to the cashew chickpea dish I made in January. That dish was tasty, and so is this one. INGREDIENTS
- 2 tbsp oil
- a few drops of sesame oil
- 1 onion, cut in half, and sliced
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 red pepper, diced
- 3/4 cup raw cashews
- 1 can chickpeas, drained and rinsed
- 4 mini bok choy, thinly sliced
- 1-2 tbsp soy sauce
- 2-3 tbsp hoisin sauce
- 1 tsp chili garlic sauce
- 6 mandarin oranges, peeled and sectioned
METHOD
1. Heat oils in a wok over med-hi heat. Stir fry onion, garlic, and ginger for a few mins, until onions start to soften. Add in red pepper and cashews and stir fry for 2 mins.
2. Add in chickpeas and mix well. Add in bok choy and stir fry until it begins to wilt. Add in sauces and adjust to taste.
3. Remove from heat and stir in mandarin orange sections. Garnish with cilantro and serve.
