-In a small bowl combine the following:
¼ cup chicken or vegetable stock with the following
1 TBS soy sauce
1-2 tsp chile paste
½ tsp sugar
-Mix and set aside.
-Peel than smash 3 cloves of garlic.
-Grate 1 TBS fresh ginger.
-Measure ¼ cup cashews.
-Take the strings off of half a pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.
-Heat 1 TBS peanut oil or ghee in a large skillet and then add:
the snow peas
-Stir-fry for 30 seconds.
-Add the ginger and stir-fry for 30 more seconds.
-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.
-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.