September 26th, 2016
This stir-fry is what I make when I can’t face another bowl of cranberry sauce, or sprig of thyme. With just the right amount of sticky-syrupiness and heat, as well as being packed with greens, fat cubes of pumpkin, and swollen-with-flavour cashews, all this peppy dish needs is a mound of rice or noodles to make it a meal.
In a small bowl, whisk all sauce ingredients together. Set aside.
In a large wok or large high-sided skillet, heat oil over medium. Add pumpkin and onions; stir, cover, and continue to cook for 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize.
Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts (about 5 minutes).
Stir in prepared sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.