Directions

1. In a small bowl, stir together the stock, corn starch, soy sauce, vinegar, and red pepper flakes.
2. Heat coconut oil in wok over medium high heat and add garlic and ginger. Cook until fragrant. In order, add carrots, mushrooms, broccoli, peppers and cook, stirring gently to that they cook quickly, remaining firm and with bright colours.
3. Add stock mixture and cook until sauce has thickened and is clear. Top with cashews.
4. Serve with rice, barley, quinoa, or noodles of choice